Leek and Ham Salad
|Head of lettuce||1|
|Garden cress||1 Bunch (100 gm)|
|Cooked ham||1⁄2 Cup (8 tbs), cut into strips|
|White pepper||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Wine vinegar||3 Tablespoon|
Hard-cook the egg for 10 minutes; cool, shell and chop finely.
Nick the skin of the tomato, plunge into boiling water for 30-45 seconds, then peel off the skin and cut the tomato into strips.
Wash, dry and shred the lettuce leaves.
Slice the cooked leeks.
Wash and drain the cress.
Mix all the prepared salad ingredients together and place in a serving dish.
Mix together the seasonings, vinegar and oil to make a dressing.
Sprinkle over the salad just before serving.