Chef's Special Lettuce with Meat
Votes: 22
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Three types of cold cuts, plus buttery Swiss cheese, cool avocado, and juicy cherry tomatoes are added to a bed of fresh herbs, all tossed with your choice of dressing. How about a shallot vinaigrette or a blue cheese dressing?
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 cherry tomatoes, cut into rounds
- 2 Kirby pickles, sliced into rounds
- 1 raw Hass avocado, diced
- Salt and ground black pepper
- 2 hard-boiled eggs, cut into boats (peel first)
- 700 g of lettuce: Boston, lettuce, green, red, iceberg, or mixed leaves (washed, separated from the stems and dried)
- 1 cup dressing of your choice: vinaigrette sauce with shallots or herbs, ranch sauce or blue cheese sauce
- 110 g Swiss cheese, cut into matchstick-sized strips (2.5 cm long)
- 110 g of boiled pork, cut into matchstick-sized strips (2.5 cm long)
- 110 g smoked turkey, chicken or duck breast, cut into matchstick-sized strips (2.5 cm long)
- 110 g roast beef, cut into matchstick-sized strips (2.5 cm long)
- 1 cup toasted croutons
We recommend
Recipes with similar ingredients: iceberg lettuce, Boston salad, lettuce, salad mix, cucumbers, beef, turkey, pork, Swiss cheese, ranch sauce, cherry tomatoes, eggs, Avocado, toast
Cooking the dish according to the recipe:
- Tear the Boston lettuce into small pieces and place in a large bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the salad into individual bowls.
- Using a circular pattern, arrange the cheese and meat in strips, along with eggs and avocado for each serving. Top with tomatoes, cucumbers, and croutons. Season with salt and pepper to taste. Serve with the remaining dressings ladled into separate sauceboats.
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