4 lettuce leaves
8 slices of cooked or smoked ham
1 can (400 g/14 oz) whole peeled tomatoes
or 4 fresh ones
200 g [7 oz] fresh mushrooms
1/2 dl [0,1 pt] finely chopped parsley
2-3 tablespoons finely chopped yellow onion
juice of 1/3-1/2 lemon
3-4 tablespoons oil
 Start with the mushroom salad. Cut well cleaned mushrooms into thin slices. Blend with parsley and onions. Pour a well-flavored sauce made of lemon, oil and spices over the mushrooms. Let the salad cool for few hours so that the mushrooms can soak up the sauce.
 Wash the lettuce leaves and put them and the ham slices on four plates. Let the canned tomatoes drain well and place a whole one on each plate. If you use fresh ones, cut one into wedges and placed next to the ham. Distribute the mushroom salad on the plates. Garnish with parsley sprigs.
 Serve with bread and butter (preferably toasted)