South Tyrolean salad with toasted baguette

Ingredients for 4 servings:

• 1 head of lettuce, green
• 2 bell peppers, red and yellow or orange
• 1 onion(s)
• 10 slices of cooked ham
• 10 slice(s) cheese, variety of your choice
• 1 tomato(s)
• olives
• 1 cucumber(s)
• 1 baguette(s)
• salt and pepper
• oil
• Vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Wash and chop the green lettuce. Set aside a few large leaves for decoration. Wash the bell pepper and cut into strips. Peel the onion and slice thinly. Wash and slice the tomato. Wash and slice the cucumber. For a special effect, you can also peel off a row of peels with a peeler or a knife, about 1 centimeter apart. This will create a distinctive pattern. Alternate stacking a slice of cooked ham on top of a slice of cheese. Press down slightly (best with a cutting board), but be careful not to apply too much pressure! Then cut into cubes. Cut the baguette into pieces about 20 centimeters long and then cut in half. Briefly fry the inside of the halves in olive oil until light brown. Arrange the salad ingredients on plates. Season with salt and pepper and drizzle with vinegar and oil to taste. Serve with the toasted baguette. Tip: Lemon juice also goes well with this, as do chopped herbs like chives and parsley. I’ve made this salad myself thousands of times. It can be found in South Tyrol on many alpine pastures and also in restaurants. As shown in the picture, I always served the salad on the pasture.