Wash and thoroughly dry all lettuces. Chop romaine, iceberg and green leaf into 1/2-inch pieces. Combine in a large bowl and toss gently to mix evenly.

Proteins & Cheese

Prepare meats and cheese

Stack ham slices and turkey slices and cut into bite-sized strips or dice to yield roughly 2 oz of each. Dice or julienne the Swiss cheese into small pieces. Add meats and cheese to the bowl with the chopped greens and toss lightly to distribute.

Vegetables & Pickles

Slice gherkins and produce

Thinly slice the sweet gherkins (cornichons). Slice cucumber into thin half-moons, halve cherry tomatoes, and very thinly slice red onion if using. Scatter the gherkins and other vegetables over the mixed greens and proteins.

Garnish & Crunch

Add egg and optional peppers

Quarter the hard-cooked egg and arrange on top of the salad. Add pickled banana pepper rings if desired for an extra tang.

Classic Maurice Dressing

Make the dressing

In a small bowl combine mayonnaise, sweet pickle relish, yellow mustard, Worcestershire sauce, white wine vinegar, sugar, salt and black pepper. Whisk until smooth. If the dressing is too thick, whisk in up to 1 teaspoon water to reach a pourable consistency. Taste and adjust seasoning: a touch more sugar for sweetness, vinegar for brightness, or salt/pepper as needed.

Dress and serve

Either toss the salad gently with about half to two-thirds of the dressing (depending on desired coating) and transfer to a serving plate, or plate the salad and drizzle the dressing on top. Garnish with the remaining dressing on the side if serving as a side salad. Serve immediately.