Ingredients:

  • 3 cups Romaine heart, chopped into 1-inch ribbons
  • 2 cups Iceberg lettuce, shredded
  • 4 oz Smoked Turkey breast, julienned
  • 4 oz Black Forest Ham, julienned
  • 4 oz Roast Beef, julienned
  • 2 Large Hard-boiled eggs, quartered lengthwise
  • 2 oz Swiss cheese, julienned
  • 2 oz Sharp Cheddar cheese, julienned
  • 1 cup Grape tomatoes, halved
  • 1/2 English cucumber, sliced into half-moons
  • 4 Radishes, paper-thin slices
  • 1/4 Red onion, thinly shaved
  • 1/2 cup Extra virgin olive oil
  • 3 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp Dried oregano
  • 1 clove Garlic, grated into a paste
  • 1/4 tsp Salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Wash the 3 cups Romaine and 2 cups Iceberg thoroughly.
  2. Spin the lettuce until completely dry and shatter crisp. Until no water droplets remain on the leaves.
  3. In a jar, combine 1/2 cup olive oil, 3 tbsp vinegar, mustard, oregano, garlic paste, salt, and pepper.
  4. Shake the jar vigorously for 45 seconds until the dressing is thick and pale.
  5. Slice the turkey, ham, roast beef, swiss, and cheddar into uniform 2 inch long matchsticks.
  6. Halve the grape tomatoes and slice the cucumber into half moons.
  7. Shave the radishes and red onion as thin as possible using a sharp knife or mandoline.
  8. Place the lettuce in a large chilled bowl and drizzle with half of the dressing, tossing lightly.
  9. Arrange the julienned meats and cheeses in distinct sections on top of the greens.
  10. Garnish with the quartered eggs, tomatoes, and radishes, then serve immediately.