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Chef 's Salad

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Ingredients
  Onion 1 Large
  Eggs 2 , hard cooked
  Canned artichoke hearts 14 Ounce (1 Small Can)
  Anchovy fillets 1 Can (10 oz)
  Cucumber 1⁄4
  Garden cress 1 Bunch (100 gm)
  Lettuce head 1
  Tomatoes 4
  Emmenthal cheese 1⁄2 Cup (8 tbs), cut into thin strips
  Cooked tongue 1⁄2 Cup (8 tbs), cut into thin strips
  Cooked poultry 12 Ounce
  White pepper 1 Pinch
  Dry mustard 1 Teaspoon
  Wine vinegar 5 Tablespoon
  Oil 2⁄3 Cup (10.67 tbs)
Directions

Peel the onion and cut into rings.
Slice the hard-cooked eggs.
Drain the artichoke hearts and the anchovies.
Form the anchovy fillets into rings.
Thinly slice the cucumber; wash and dry the cress and lettuce.
Peel and cut the tomatoes into quarters.
Arrange all the salad ingredients attractively on a large plate.
Mix the pepper with the mustard, vinegar and oil to make a dressing and serve separately.
Serve with French bread and butter.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Anchovy
Interest: 
Quick
Preparation Time: 
10 Minutes
Servings: 
4

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