A light and simple Italian salad, Genoese Salad may be served as a first course to a lunch or dinner party. With crusty bread it makes an excellent and light luncheon meal.
½ cucumber, trimmed, washed and thinly sliced
2 large tomatoes, washed and thinly sliced
8 black olives, halved and stoned
8 slices salami
4 slices prosciutto
4 hard-boiled eggs, halved
3 tablespoons olive oil
1 tablespoon tarragon vinegar
½ teaspoon salt § teaspoon black pepper
2 garlic clove, crushed
Line a medium-sized serving platter with the cucumber slices. Arrange the tomato slices in the middle of the dish and sur-round them with the black olives and salami. Roll up the ham and arrange it on the dish. Place an egg half on top of each salami slice.
In a small mixing bowl, combine the dressing ingredients together, beating well until they are blended. Pour the dressing over the salad. Place the salad in the refrigerator to chill for 20 minutes before serving.