Chef's Salad

1. Season and cook the chicken breast, cool it and cut into thin strips.

2. Hard-boil the eggs for 8 minutes, peel and quarter them.

3. Cut the ham and cheese into even, long batons – this is the signature of the dish.

4. Shred the lettuce over a large platter and add the sliced cucumber and tomato wedges.

5. Fan the meat, cheese and egg over the top of the leaves.

6. Shake the olive oil, cider vinegar and mustard together and pour over at the table.

Tip: The American diner's everything-in salad: a full lunch in itself. Cutting into batons is not fussiness – it puts a bit of everything in every forkful.