Chef's Salad

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45 minutes

Ingredients

1½ pounds boston lettuce (or red leaf, or a mixture, washed, trimmed, and dried)
salt
black pepper (freshly ground)
1 cup ranch dressing
4 ounces swiss Cheese (imported, cut into 2-inch long matchstick pieces)
4 ounces baked ham (cut into 2-inch long matchstick pieces)
4 ounces smoked turkey breast (or duck, cut into 2-inch long matchstick pieces)
4 ounces roast beef (rare, cut into 1/4-inch by 2 inch matchstick pieces)
2 eggs (hard-cooked, shelled, cut into wedges)
1 hass avocado (ripe, diced)
16 vine-ripened cherry tomatoes (or grape, halved)
2 kirby cucumbers (pickling, sliced)
1 cup croutons (toasted)

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.