A great way to use up excess cold cuts.
A Large Head Of Boston Lettuce (Cored, Cleaned, Dried, And Cut Into Approximately One Inch Pieces)
A Tablespoon Of Dijon Mustard
A Tablespoon Of Sherry Vinegar
1/3 Cup Of Olive Oil
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Large Tomato (Cored And Diced Into Approximately 3/4 Inch Cubes)
An Avocado (Taken Out Of The Shell and Pitted) Cut Into Approximately 3/4 Inch Wide Slices
1/4 Pound Of Deli Ham Cut Into One Inch Pieces
1/4 Pound Of Deli Turkey Cut Into One Inch Pieces
1/3 Pound Of Crumbled Blue Cheese
A Cup Of Croutons (Note: You can make these croutons at home by dicing day old bread into about one inch cubes. Sprinkle the bread cubes with olive oil, salt, and pepper. Bake in the oven set at 350 degress for 15 minutes until they are crispy and slightly brown.)
Into a salad bowl, add the dijon mustard, the sherry vinegar, the sea salt, and the ground black pepper. Whisk until smooth. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and slightly thickened. Taste and add more sea salt and/or black pepper, if desired. Add the lettuce to the salad bowl with the dressing. Toss until the lettuce is well coated with the dressing. Taste and add more sea salt and/or freshly ground black pepper, if desired.
Arrange the ham, the turkey, the avocado slices, the blue cheese, and the tomatoes on a serving plate. Put the croutons in a serving bowl.
Each diner builds their own salad plate with the assorted ingredients that are provided (like a salad bar).