Homemade Chef'S Salad
|Red lettuce head||1 Large, leaves separated, washed and dried|
|Romaine lettuce heads||2 Medium|
|Watercress||1 Bunch (100 gm), stems removed washed and dried|
|Cucumber||1 Large, peeled, halved lengthwise, seeded and sliced into crescents|
|Tomatoes||6 , cut into wedges|
|Green pepper||1⁄2 , stemmed, cored, cut into julienne|
|Sweet red pepper||1⁄2 , stemmed, cored, cut into julienne|
|Bottled marinated artichoke hearts||12 Ounce, drained and halved|
|Gruyere cheese||1⁄2 Pound, julienned|
|Sliced prosciutto||1⁄4 Pound, julienned|
|Sliced hard salami||1⁄4 Pound, julienned|
|Thinly sliced ham||1⁄2 Pound, julienned (Boiled Or Baked)|
|Cooked chicken breasts||3 , boned and shredded|
|Hard cooked eggs||3 , shelled and cut into quarters (For Garnish)|
|Vinaigrette||2 Cup (32 tbs)|
Line a large salad bowl with whole red-leaf lettuce leaves.
Tear romaine lettuce into medium-size pieces and layer in the lettuce-lined bowl with the watercress, half of the cucumber slices, tomato wedges, pepper julienne, artichokes and cheese, and two thirds of the meat and chicken
Arrange remaining vegetables and meats in a decorative spoke fashion around the top of the salad.
Garnish with nicoise olives and hard-cooked eggs.
Cover the salad and refrigerate for 1 hour