Potato salad with 2 types of ham

Cook in a pan with plenty of boiling water and some salt the haricots verts in 6-8 minutes al dente. In another pan, boil the potato cubes al dente in 4-6 minutes with a good layer of water and a little salt.

Rinse the green beans in a colander under cold running water and let it drain well. Let the potato cubes in a sieve also drain well.

In the meantime, cut the peppers in quarter lengthwise, remove the seeds and cut the bell pepper into thin slices. Also cut the celery into strips and the spring onions in thin rings. Finely chop the parsley.

Spoon the potato cubes lightly in a bowl with the celery salad, celery, spring onion, parsley and half of the pepper strips.

Cut the legs of the lettuce heads and detach the leaves from the heads. Divide the leaves per head over large plates. Spoon the potato salad lightly and between the salad leaves.

Divide the haricots verts and the rest of the pepper strips over it. Halve the slices of grilled and raw ham and lay the slices loosely between the potato salad.