Parisian Salad (French Ham and Cheese Salad)
A classic French brasserie salad with crisp Batavia lettuce, good cooked ham, Emmental, eggs with just-set yolks and dry-fried mushrooms. Toss with a generous Dijon mustard vinaigrette, then add herbs, toasted seeds or microgreens if you fancy.
Ingredients
Parisian Salad
- 1 small Batavia lettuce washed and thoroughly dried
- 200 g (7oz) good cooked ham or Jambon de Paris cut into cubes
- 200 g (7oz) Emmental cheese cut into cubes
- 4 eggs organic
- 150 g (5oz) button or cremini mushrooms finely sliced
- 2 tablespoon fresh flat-leaf parsley finely chopped
- 1 tablespoon fresh chives finely chopped
- 2 tablespoon pumpkin seeds lightly toasted (optional)
- 1 handful microgreens optional
Mustard Vinaigrette
- 6 tablespoon canola oil or olive oil
- 4 tablespoon white wine vinegar
- 2 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a saucepan of water to the boil. Gently lower in the eggs (at room temperature) and cook for 9 minutes. Transfer them immediately to cold water, then peel and cut into quarters.
- Optional step (if not using raw mushrooms): Heat a dry frying pan over medium-high heat. Add the sliced mushrooms and cook for 3–4 minutes, tossing regularly, until lightly coloured and any released moisture has evaporated. Transfer to a plate and leave to cool.
- Put the oil, vinegar, mustard, salt and pepper in a clean jam jar. Close the lid tightly and shake until emulsified.
- Chop the lettuce into manageable pieces and place in a large salad bowl. Add the ham, Emmental and cooled mushrooms.
- Pour over most of the vinaigrette and toss thoroughly until everything is generously coated to your liking, then add the egg quarters.
- Finish with the parsley, chives and any optional pumpkin seeds or microgreens.
Notes
- To serve: Toss with the vinaigrette at the last moment and serve immediately, lightly chilled or at cool room temperature.
- Mushrooms: Dry-frying adds flavour without oil. For the more usual brasserie version, leave the mushrooms raw and slice them shortly before serving.
- Ham: Ask for one thick slice of unsmoked cooked ham. Leftover ham works too, although strongly smoked or sweet-glazed ham will change the classic flavour.
- Dressing: This makes approximately 180ml / ¾ cup - a deliberately generous quantity. Refrigerate any remainder in the closed jar for 3–4 days, then bring it briefly to room temperature and shake again.
- Lettuce: Batavia or curly lettuce may appear as Summer Crisp or French Crisp in the US.
- Make ahead: Prepare the eggs, mushrooms, ham, cheese and vinaigrette one day ahead and refrigerate separately. Assemble and dress just before serving.
- Variations: Add sesame seeds, pickled radishes or croûtons for extra crunch.
Nutrition
Calories: 580kcalCarbohydrates: 6gProtein: 33gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 247mgSodium: 991mgPotassium: 610mgFiber: 2gSugar: 2gVitamin A: 7538IUVitamin C: 25mgCalcium: 521mgIron: 3mg
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