Chef's Special Lettuce with Meat

Ingredients:

• 16 cherry tomatoes, cut into rounds
• 2 Kirby pickles, sliced ​​into rounds
• 1 raw Hass avocado, diced
• Salt and ground black pepper
• 2 hard-boiled eggs, cut into boats (peel first)
• 700 g of lettuce: Boston, lettuce, green, red, iceberg, or mixed leaves (washed, separated from the stems and dried)
• 1 cup dressing of your choice: vinaigrette sauce with shallots or herbs, ranch sauce or blue cheese sauce
• 110 g Swiss cheese, cut into matchstick-sized strips (2.5 cm long)
• 110 g of boiled pork, cut into matchstick-sized strips (2.5 cm long)
• 110 g smoked turkey, chicken or duck breast, cut into matchstick-sized strips (2.5 cm long)
• 110 g roast beef, cut into matchstick-sized strips (2.5 cm long)
• 1 cup toasted croutons

Preparation:

1. Tear the Boston lettuce into small pieces and place in a large bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the salad into individual bowls.
2. Using a circular pattern, arrange the cheese and meat in strips, along with eggs and avocado for each serving. Top with tomatoes, cucumbers, and croutons. Season with salt and pepper to taste. Serve with the remaining dressings ladled into separate sauceboats.