The Bistro Salad
A delicious and refreshing The Bistro Salad made with potatoes, eggs, fresh greens, and a tangy vinaigrette.
Equipment
- Small bowl
- large pot
- small pot
- bowl
- platter
Ingredients
Vinaigrette
- 1 teaspoon sharp Dijon mustard
- granulated sugar
- ¼ teaspoon sea salt
- 2 tablespoons red- or white-wine vinegar
- freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
Salad
- 4 cups small red potatoes
- 4 eggs
- 12 ounces lettuce, preferably a mix
- 1 tablespoon minced chives
- 2 tablespoons fresh dill fronds
- 1 pint cherry tomatoes
- ¼ pound French ham, sliced into batons
- ¼ pound Gruyère, sliced into batons
Instructions
Preparation
- Make vinaigrette: In a small bowl, whisk mustard, a pinch of sugar, salt, vinegar and a few grinds of pepper. Whisk in olive oil until emulsified.
- In a large pot of salted water over high heat, boil potatoes until tender, about 20 minutes.
- In a smaller pot of water over high heat, boil eggs, covered, until just hard-boiled, 7 minutes, then run under cold water. Peel and halve lengthwise.
- In a bowl, toss lettuce, chives, dill and tomatoes with enough vinaigrette to lightly coat. On a platter, arrange dressed greens and tomatoes, eggs, potatoes, Gruyère and ham. Drizzle with more vinaigrette, and season with salt and pepper.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg
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