Mrs. Gould’s Salty Salad

Another original salad with her, which she calls her “salty salad,” is made of
one cup of chopped olives,
one cup of chopped Roquefort cheese
and one-half cup of Spanish peppers cut fine.

For the dressing use three tablespoons of oil,
one tablespoon of lemon juice,
one-half teaspoon of mustard
and one-half teaspoon of black pepper.

When served it is arranged in individual portions on large crisp lettuce leaves, and on top of each sprinkle pulverized boiled egg-the white first and then the yellow on top, a spoonful of caviar.
Truly this salad is worthy of the art of a chef.