Portions for 1 serving:
1 slice of ham
1 cooked medium-sized potato
4oz of cooked cauliflower
1 small beet
1/2 endive
1 carrot in very thin slices (use your peeler)
1/2 oz of Swiss cheese
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp wine vinegar
1/8 tsp iodized salt
On the versatile base endive-beet-carrot, add a steamed potato and cauliflower then ham and the Swiss cheese (or French Emmental if you find some) cut in small cubes.
Prepare the sauce in a small bowl and pour it over the salad.
This salad keeps several hours in an hermetic box.