Swiss Salad (For Our Swiss Sister, Tigerduck)

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 8

This salad by Lillian Langseth-Christensen from How to Present & Serve Food Attractively seemed very timely w/RSC going on, so I decided to enter it & dedicate it to Duckie. Enjoy! (Time does not include time to hard-boil & cool the eggs or refrigerate the dressing.)

Ingredients:

5 medium tomatoes (ripe, peeled, seeded & cut into wedges)

2 medium cucumbers (unpeeled & thin-sliced)

6 eggs (hard-boiled & sliced)

2 small green peppers (halved, seeded, deribbed & very thinly sliced)

1/2 lb gruyere (cut in sml julienne strips) or 1/2 lb emmenthaler cheese (cut in sml julienne strips)

1/2 cup black olives (pitted & sliced)

2 small onions (thinly sliced & separated into rings)

10 anchovy fillets (oil-packed, rinsed, patted dry & crushed)

3/4 cup olive oil

1/4 cup red wine vinegar

1 1/2 tablespoons lemon juice

1 tablespoon dijon mustard

1/2 tablespoon oregano (finely minced)

1 small garlic clove (very finely minced)

salt

white pepper

Directions:

1. For Dressing: Combine all ingredients & refrigerate for at least 4 hours.
2. For Salad: Prepare & combine all salad ingredients except the egg slices.
3. Present the salad, drizzle w/dressing to your taste pref, mix to distribute dressing & top w/egg slices to serve.

By RecipeOfHealth.com