Carmen Salad

Line a platter with crisp romaine leaves and chill it while the toppings are prepared.

Slice roasted peppers, tomatoes, cucumber, ham, cheese, and hard-boiled eggs into neat pieces.

Whisk red wine vinegar, olive oil, mustard, salt, and pepper into a brisk vinaigrette.

Arrange the toppings in colorful bands over the lettuce, add olives, and spoon the vinaigrette over just before serving.