Parisian salad with ham, cheese and egg Recipe
Salade parisienne is a French salad you can easily imagine being served in a small Parisian bistro – simple yet filling, with ham, cheese, egg and crunchy lettuce. It’s something between a sandwich and a light main course, just served in a bowl. It’s perfect as a quick work lunch or for dinner when you don’t feel like spending much time at the stove.
This salad combines classic French bistro flavours in a simple, everyday form: ham, cheese, egg and mustard dressing turn basic lettuce into a complete, satisfying meal that comes together quickly.
Chef's tips
Dry the lettuce very thoroughly – any excess water will dilute the dressing and make the salad less flavourful. If you like a milder dressing, use half Dijon and half milder mustard, or add a bit more honey.
How to serve
Serve in deep plates or large bowls so the ingredients are well distributed. Add warm toasted bread or garlic baguette on the side, and, if you like, a small bowl of cornichons or other pickles to echo the bistro feel.
Ingredients
- lettuce e.g. butterhead or a mixed salad blend - 1 head
- ham in slices, good quality - 120 g
- yellow cheese e.g. Emmental or Gouda, in a block - 80 g
- egg size M - 2 piece
- tomato medium, for salads - 2 piece
- fresh cucumber long, greenhouse - 0.5 piece
- chives chopped - 2 tablespoons
- Dijon mustard hot, French - 1 teaspoon
- wine vinegar white or red - 1.5 tablespoons
- olive oil extra virgin - 3 tablespoons
- honey for a hint of sweetness - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Place the eggs in a small pot, cover with cold water, bring to a boil and cook for 7–8 minutes from the moment the water starts boiling, so they are hard-boiled. Then rinse with cold water and set aside to cool.
- Rinse the lettuce under running water, dry very well (e.g. in a salad spinner or in a clean kitchen towel) and tear into smaller pieces into a large bowl.
- Cut the ham into strips or larger squares. Cut the cheese into thin sticks or small cubes.
- Cut the tomatoes into wedges, removing the hard cores. Cut the cucumber lengthwise, scoop out the seeds with a teaspoon, then slice the flesh into half-moons.
- In a small bowl, make the dressing: mix the mustard, wine vinegar, honey, a pinch of salt and pepper. While whisking vigorously with a fork, slowly pour in the olive oil in a thin stream until the dressing slightly thickens and becomes smooth.
- Peel the eggs and cut them into quarters.
- Add the ham, cheese, tomatoes, cucumber and most of the chives to the bowl with the lettuce. Pour over the dressing and gently toss with your hands or large spoons so as not to crush the lettuce.
- Arrange the egg quarters on top, sprinkle with the remaining chives and finish with a little more pepper just before serving.
Storage
Sałatkę najlepiej zjeść od razu po przygotowaniu, bo sałata szybko więdnie. Jeśli chcesz zabrać ją do pracy, przechowuj sos osobno w małym słoiczku i wymieszaj tuż przed jedzeniem.
This is my go-to salad when I crave something French-inspired but don’t want to cook a full meal. It’s also a great way to use up leftover ham and cheese from the fridge.
