Chef's Salad

The chef's salad is the "everything in" salad of American restaurants: a full, filling lunch in its own right.

1. Fry the chicken breast seasoned with salt and pepper, cool it, and cut it into thin strips.

2. Hard-boil the eggs in 8 minutes, peel them and quarter them.

3. Cut the ham and the cheese into even, long strips – this is the signature of the dish.

4. Shred the lettuce and spread it over a large platter, arrange the sliced cucumber and the tomato wedges on top.

5. Arrange the strips of meat, cheese and egg in a fan shape over the top of the salad.

6. For the dressing, shake together the olive oil, the cider vinegar and the English mustard, season with salt and pepper, and drizzle it over when serving.

Tip: Cutting into strips is not snobbery – this way every bite gets some of everything.