Heather Angel's Chef's Salad
Tear hearts of lettuce into good-sized pieces. Chop together with hearts of celery, a small bunch of watercress and chicory, and mix with a cup of diced baked ham. Add to this three tomatoes, quartered, and serve with the following French dressing:
Rub the salad bowl with garlic. Take the juice of one lemon and one half cup Italian olive oil. Beat for few minutes with an egg beater. After the dressing has thickened slightly, add vegetables and ham. Mix this thoroughly. Garnish with chopped parsley and hard-boiled eggs. Serve at table from bowl. This serves six persons with a dinner course and four if served as a main luncheon course.