This hearty salad - its origin questionable, but with a history most often connected to Louis Diat, a chef at New York's Ritz-Carlton during the 1940s - is undeniably a meal in a bowl. Premium quality cheese and ham are essential, balanced with lettuce leaves, hard-boiled eggs, red-ripe tomatoes and crunchy croutons. Serve with a tangy vinaigrette to make this satisfying salad absolutely irresistible.
Cut Jarlsberg® cheese and ham into thin (julienne) sticks. Quarter all tomatoes and eggs. Cut toast into small cubes. Divide lettuce or greens between 4 plates and top (dividing evenly) with cheese, ham, tomatoes, eggs and toast. To make the vinaigrette, whisk together oils, mustard, shallot, lemon juice with salt and pepper to taste until emulsified. Drizzle salad with the dressing to taste.