Bar Exam Salad

Ingredients

• 1 head romaine lettuce
• 2 stalks celery
• 1 red bell pepper
• 4 eggs
• 100 g young cheese, cubed
• 100 g smoked chicken breast, sliced
• 2 tbsp capers
• 4 tbsp croutons
• 3 tbsp mustard
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• salt and pepper

Method

1. Boil the eggs for 8 minutes, cool in cold water, peel and halve lengthwise.
2. Wash the lettuce, chop roughly, and divide over four plates.
3. Slice the bell pepper into long strips. Cut the celery into long, straight pieces.
4. Divide cheese, chicken, capers, and croutons over the greens.
5. Lay a straight celery stalk diagonally over each salad as a pen.
6. Place a halved boiled egg at the end of each 'pen', yolk side up.
7. Mix mustard, olive oil, vinegar, honey, salt and pepper into a dressing.
8. Drizzle the dressing generously over the salad, keeping the 'pen' and egg visible.

Serving notes

• Serve with the celery 'pen' clearly visible.
• Let the halved egg rest at the end as the exam seal.
• Serve immediately for freshness.