Recipe: Bean and Ham Salad Platter (1977)

BEAN AND HAM SALAD PLATTER

1/4 cup red wine vinegar or cider vinegar
1/4 cup olive oil or salad oil (I used olive oil)
1/4 teaspoon pepper and dry mustard
1 clove garlic, minced or mashed
1/2 cup thinly sliced green onion with some of the tops
2 cans (1 lb. each) wax beans, drained
1 (5 oz.) can water chestnuts, drained and sliced
1 cup coarsely chopped cooked ham (4 oz.)
2 tablespoons finely chopped parsley
1 large head romaine
salt
4 hard-cooked eggs, cut lengthwise in quarters

In a 3-quart bowl mix vinegar, oil, pepper, mustard, garlic, and onion. Put in beans, water chestnuts, ham, and parsley, and stir gently to coat with marinade. Cover and refrigerate at least 1 hour or as long as overnight.

SHORTLY BEFORE SERVING:
Tear enough inside leaves of romaine into bite-sized pieces to make about 2 cups; add to marinated mixture and mix gently. Sample, and add salt to taste. Line a chilled platter with remaining romaine leaves. Mound salad on platter, garnish, with eggs, and serve.

Servings: 4
Source: Sunset magazine, 1977