Mixed Salad for an Entrée from Great Cooks and Their Recipes by Robert May

Ingredients

• 4 fl oz/½ cup/125 ml olive oil or salad oil
• ½ tsp salt
• ½ tsp pepper
• 3 tbsp wine vinegar or cider vinegar
• 3-4 fresh figs, sliced, or 3-4 dried figs, chopped
• 1 large potato, cooked and diced
• 1½ oz ¼ cup/45 g toasted blanched almonds
• 3¼ oz/½ cup/100 g pickled oysters
• 2 lemons, peeled and cut in segments
• 13 oz/3 cups/400 g diced cooked capon, chicken, lamb, veal or tongue
• 1 head Boston or romaine lettuce, coarsely chopped
• 1 tbsp chopped tarragon
• 1 onion, very finely chopped
• 3-4 tbsp capers, drained
• 3¼ oz/½ cup/100 g green olives
• 1 orange, or 1 lemon (for decoration)
• 3¼ oz/¾ cup/100 g bean sprouts
• 3¼ oz/½ cup/100 g pickled mushrooms
• 3¼ oz/½ cup/100 g black olives
• small bunch watercress, stems discarded