SALADS: This is a nice salad that is similar to a chef salad except for ham & cheese. With the addition of chilli pepper flakes into the dressing, it gives a touch of spiciness to the whole thing.

CREOLE SALAD:

1 head Boston lettuce                                                 

4 artichoke hearts cut in thin slices 

¾ cup cooked chick-peas                                           

¾ cup mushrooms, thinly sliced

1 can (14 oz) baby corn cobs, drained            

1 cucumber, thinly sliced

2 tomatoes, thinly sliced                                             

4 hard-boiled eggs, cut into quarters

1 avocado, peeled and thinly sliced                            

½ small red onion, cut in rings

½ cup black Kalamata olives, finely chopped

½ a red pepper, thinly sliced

dressing:

    2 eggs                                                                     

    1 cup olive oil

    3 tbsp. red wine vinegar                              

    5 garlic cloves, finely minced

    1 tsp. dry mustard                                       

    salt and pepper to taste

    1 tsp. each hot chilli pepper flakes  & tarragon

chopped parsley, for garnish  

Put eggs into a food processor fitted with steel blade and mix rest of dressing ingredients together in a large glass measuring cup. With motor running, pour in, through the feed tube,  2/3 of the dressing in a steady stream. Process with on/off pulses until mixture thickens. Transfer mixture back to measuring jug and whisk in remaining dressing by hand. Mix until smooth.

Arrange lettuce on four large salad plates. Combine artichokes, chick peas and mushrooms and spoon them onto lettuce; then arrange baby corn on top of everything.  Arrange cucumber and tomato slices in a ring around each plate. Layer cooked eggs, avocado and red onions on top. Spoon dressing onto the salad. Add red pepper slices, chopped olives on top and garnish with parsley to serve.