RECIPE FROM "SANDY'S
(From Nick Sundberg, Executive Chef)
This centuries old entree is thought to be the forerunner of the Cobb and Chef's salad.
1 small head Romaine lettuce, shredded
2 cups Chicken, cooked, diced
3/4 cup Ham, diced
3 Hard-boiled eggs, diced
2 stalks Celery, diced
2 medium Tomatoes, diced
2 Tablespoons Anchovies, minced (optional)
Place the lettuce on two plates. Arrange the remaining ingredients in strips or small mounds on the lettuce.
Serve with your favorite vinaigrette.