Américaine (American) - salad with potato, egg and tomato

tuna

🥗Healthier: chickpeas

💰Cheaper: canned salmon

Chickpeas provide a plant-based protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu is a plant-based protein option.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture with similar flavor.

Start by making the dressing by squeezing the lemon and mixing it with vinegar, salt, and oil in a ratio of one part acid to three parts oil.

Add a little bit of mustard to the dressing for creaminess and flavor.

Cut the potatoes into mouth-sized bites.

Distribute the potatoes randomly on the plate for a festive look.

Cut the tomatoes into pieces that can fit on a fork and distribute them evenly on the plate.

Cut the celery into very thin strips (julienne) for flavor without overpowering the salad.

Steam the egg until hard-boiled, then cut it into mouth-sized bits and distribute it on the plate.

Cut the onion into thin strips instead of small cubes to keep it looking nice.

Distribute the onion on the plate.

Add the bell pepper and then pour the dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens