Swiss Salad (For Our Swiss Sister, Tigerduck)

• 5 medium tomatoes (ripe, peeled, seeded & cut into wedges)
• 2 medium cucumbers (unpeeled & thin-sliced)
• 6 eggs (hard-boiled & sliced)
• 2 small green peppers (halved, seeded, deribbed & very thinly sliced)
• 12 lb gruyere (cut in sml julienne strips) or 12 lb emmenthaler cheese (cut in sml julienne strips)
• 12 cup black olives (pitted & sliced)
• 2 small onions (thinly sliced & separated into rings)
• 10 anchovy fillets (oil-packed, rinsed, patted dry & crushed)
• 34 cup olive oil
• 14 cup red wine vinegar
• 1 12 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 12 tablespoon oregano (finely minced)
• 1 small garlic clove (very finely minced)
• salt
• white pepper

1. For Dressing: Combine all ingredients & refrigerate for at least 4 hours.
2. For Salad: Prepare & combine all salad ingredients except the egg slices.
3. Present the salad, drizzle w/dressing to your taste pref, mix to distribute dressing & top w/egg slices to serve.

tomatoes, cucumbers, eggs, green peppers, gruyere, black olives, onions, anchovy, olive oil, red wine vinegar, lemon juice, mustard, oregano, garlic, salt, white pepper

Taken from www.food.com/recipe/swiss-salad-for-our-swiss-sister-tigerduck-212915 (may not work)