Chef 's Salad
|Eggs||2 , hard cooked|
|Canned artichoke hearts||14 Ounce (1 Small Can)|
|Anchovy fillets||1 Can (10 oz)|
|Garden cress||1 Bunch (100 gm)|
|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)|
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.