Paris-Style Green Salad

Course:

Appetizer or Main Dish

Practical information

Ready in

10 min

Difficulty
Price

Recipe
Comments (0)

Salade parisienne is a type of salade composée — a composed salad. This doesn’t mean the salad is calm! This is a large meal-size salad literally built out of a number of items. In one sense it is equivalent to the American “chef’s salad.” The difference may lie in the variety of salade composées that can be found in brasseries. Some are traditional, but others are unique to the brasserie serving them.

Recipe's Ingredients

salad greens, washed and dried
4 very small new potatoes, cooked, cooled, and sliced
2 small tomatoes,cut into wedges

1 hard-cooked egg, sliced
50 g ham, cut into strips
50 g gruyère cheese, cut into strips

Recipe preparation steps
1

For vinaigrette: whisk the mustard with the vinegar until the mustard is dissolved. Whisk the oil into the vinegar, one tablespoon at a time. Season the sauce with salt and pepper.
2

Break salad greens into bite-size pieces and divide among the serving plates.
3

Arrange the potato slices, tomato wedges, egg slices, ham strips, and cheese strips on the greens in an attractive manner.
4

Divide the vinaigrette among the two salads or serve on the side.
Ready !