Salad of the Mountains, Salade Du Montagnard

Rinse and dry the lettuce and pluck into bite-sized pieces. Cut the cornichons into thin slices, halve the cherry tomatoes and finely dice the onion.

Mix vinegar, oil, salt and pepper to a salad dressing, add onions and cornichons and mix with lettuce and tomatoes.

Cut the ham slices in half and twist them into rolls. Toast the bread, rub with garlic and then cut into quarters. Cover the quarters with the raclette cheese.

Divide the lettuce evenly among four plates and place the ham rolls on top of the lettuce. Briefly gratinate the toast with the cheese and bring to the table on top of the leaf salad.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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