How to Make a Classic Parisian Salad (Salade Parisienne) | Easy French Bistro Recipe

gruyere cheese

🥗Healthier: feta cheese

💰Cheaper: mozzarella cheese

Feta adds tanginess while mozzarella is more affordable.

cooked ham

🥗Healthier: turkey breast

💰Cheaper: canned tuna

Turkey is leaner, while canned tuna is often cheaper.

Wash some baby potatoes and place them in a pot.

Fill the pot with enough cold water to fully submerge the potatoes.

Place the pot on the stove and turn the heat on high and cover with a lid.

Remove the lid when the water is boiling and lower the heat to simmer for 12 minutes.

The potatoes are done when you can easily poke them with a knife. Drain the cooked potatoes and set aside.

Gently place four to six uncooked eggs in a pot.

Fill the pot with enough cold water to fully submerge the eggs.

Place the pot on the stove and turn the heat on high to bring the water to a boil.

When the water is boiling, cover with a lid, turn off the heat, and let the eggs sit for 8 minutes.

Drain the hard-boiled eggs and run cold water all over them.

Slice 4 oz of griier cheese into 1/2-in thin strips and then cut the strips into 1/2-in cubes.

Cut a thick slice of plain ham into 1/2-in strips and then cut the strips into 1/2-in pieces.

Slice eight to 10 cooked and cooled baby potatoes in half lengthwise and set aside.

Slice the peeled hard-boiled eggs in half lengthwise and set aside.

Slice about four girkens into thin pieces.

For the dressing, add 2 tbsps of dijon mustard to a measuring cup, followed by four tablespoons of red wine vinegar.

Whisk the mustard and vinegar together until thoroughly combined.

Gradually pour in 1/2 cup of olive oil, whisking continuously until the oil is fully emulsified.

Add in some salt to taste, followed by some black pepper and whisk once more to combine.

On a large flat platter, lay out a bed of baby lettuce.

Arrange the hard-boiled egg halves on top.

Add the potato halves in between the eggs.

Sprinkle some of the diced ham all over the top of the salad.

Followed by distributing the cubed griier cheese.

Spread out the sliced girkens and top with a handful of colam olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens