Classic Parisian Salad (Salade Parisienne)
A typical salad served in French bistros, the Salade Parisienne features salad greens topped with potatoes, cubed cheese, sliced mushrooms, ham slices and hard-boiled eggs – all bathed in a tangy French vinaigrette. This is a fresh yet satisfying salad that acts as a whole meal to itself, to enjoy as a lighter lunch or dinner. What is a Classic Parisian Salad? Known as “Salade Parisienne”, this recipe is a staple bistro fare, served in Paris and across France. We traditionally make this wholesome salad with salad greens, ham, cubed…
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs, hard boiled and quartered (see instructions below)
- 0.6lbs (300g) new potatoes
- 1 tbsp salt
- One medium sized lettuce (Batavia, Romaine or Frisée)
- 4 slices (150-200g total) Parisian ham.5 ounces (150g) cheese (gruyère, comté or Emmental), diced.0.3lbs (150g) mushrooms, thinly sliced. (white or cremini)
- 8-10 cornichons, chopped.7-8 sprigs of chives, minced.
- Salt and black pepper, to taste.
- French vinaigrette, for serving.
Instructions
- 1
Step 1 – Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.
- 2
Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium. Simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water until cool.
- 3
Step 3 - Wash and dry the salad, pluck the leaves and hand-tear them into large pieces. Cut the ham slices into large strips.
- 4
Step 4 – Assemble the salad. Divide the salad pieces into 4 large plates. Top each plate with an equal amount of ham slices, cheese cubes, mushroom slices, chopped cornichons and potatoes. Top each salad plate with 4 egg quarters.
- 5
Step 5 - Dress with vinaigrette. Season with salt, pepper and chopped chive to taste. Serve immediately.
- 6
Once dressed with vinaigrette, this salad is best enjoyed within 2-3 hours.