French Chef's Salad
1 English Cucumber
1/2-pound cooked skinless, boneless Chicken breast
1/2-pound cooked Ham
1/2-pound Gruyère or Swiss Cheese
1 Heart of Boston lettuce, leaves separated
Several leaves of Romaine Lettuce, torn into pieces
2 small Tomatoes, quartered
2 hard-boiled Eggs, quartered lengthwise
Vinaigrette
1 tsp Dijon Mustard
4 tbsp Sunflower or Neutral Oil
1 tbsp Wine Vinegar
Salt and Pepper
🍴Serves: 4
⏰Prep Time: 40 min
🥣Instructions
1. Peel the Cucumber and slice it thinly. In a colander, toss it with 1 teaspoon of Salt and let it drain.
2. Make the Vinaigrette: In a large bowl, using a whisk, mix the Mustard with the Sunflower Oil, then Salt, Pepper, and Vinegar. The Vinaigrette should be light and creamy.
3. Cut the Chicken, Ham, and Cheese into a small stick, about 1 inch long. Add to the Vinaigrette and let marinate for about 30 minutes, tossing from time to time.
4. Arrange the Boston and Romaine lettuce leaves in a 4 individual salad bowls. Rinse the salt from the Cucumber, pat dry, and divide the slices among the bowls. Top each serving with some of the Meat-Vinaigrette mixture. Garnish with the Tomatoes and Eggs. Serve immediately and let each diner toss at the table.
