ReceptnaptárSalade parisienne (ham, cheese and egg salad)
Salade Parisienne is the filling classic main-course salad of Parisian bistros and cafés: fresh lettuce, ham, Gruyère cheese, boiled egg and tomato with an olive oil and vinegar dressing. It is quick, cheap, and comes together in moments.
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Ingredients
Method
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- Tear the lettuce leaves onto a platter.
- Top with the strips of ham and cheese, the egg and the tomatoes.
- Drizzle with a dressing of olive oil and wine vinegar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the ham and cheese into thin strips so they appear in every bite.
- Boil the egg for 8-9 minutes so the yolk stays a little soft and creamy.
- The dressing should be tangy, complemented by a little Dijon mustard; this is the foundation of the bistro flavour.
- Pour the dressing over the salad only at the last moment.
- Served with fresh baguette or toast, it is a complete lunch.
Frequently asked questions
Which cheese goes with it?
Gruyère or Emmental is traditional; Comté or a mild semi-hard cheese is a good substitute.
Does it need bread with it?
It is worth having; that makes it a filling main course.
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