Chef's Salad

1 head lettuce, washed and chilled
1 small head romaine or endive, washed and chilled
1 cup julienne strips cooked meat (beef, ham, tongue)
1 cup julienne strips cooked chicken or turkey
1 cup julienne strips swiss cheese
1/2 cup chopped green onion
1/2 cup sliced celery
1 can (2oz) anchovy fillets, drained
1/2 cup mayonnaise or salad dressing
1/4 cup french dressing
ripe olives
2 hard boiled eggs, sliced
2 tomatoes, cut in wedges
4 generous servings
Into large salad bowl, tear lettuce and romaine into bite-sized pieces (about 12 cups).
Reserve few strips of meat and cheese.
Toss remaining meat and cheese strips, the onion, celery, and anchovies with salad greens.
Blend mayonnaise and french dressing; pour over salad and toss.
Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges.