Chef's salad revisited

More than 40 years ago when we visited the US Virgin Islands, chef’s salad was very popular over there. It was served in a bowl and made from iceberg salad, yellow cheese, ham, and hard-boiled eggs, and topped with a generous amount of blue cheese dressing.

The choice of ingredients for the following Mediterranean twist is totally different and reflects our increased knowledge of antioxidant and fibre-rich foods and heart healthy fats.

Make this salad in winter when the Mediterranean oranges and avocados are at their best.

2 servings

2 handfuls of organic mesclun, baby salad leaves

2 handfuls of cooked white beans

1 Mediterranean avocado

1 organic Mediterranean orange

12 organic local cherry tomatoes

8 black olives, pitted and sliced

2 soft-cooked eggs

2 tbsp. almond flakes

A few organic basil leaves

Vinaigrette from olive oil and red wine vinegar

Divide the mesclun on two large plates. Peel and slice the orange and avocado and divide on the plates. Add the white beans, halved cherry tomatoes, and black olives and place an egg in the middle of the plates.

Drizzle with a little of vinaigrette and top with almond flakes and chopped basil leaves. Serve with some rye bread.