French · Lunch
Ham and Cheese Salad Plate
A composed French bistro plate of thinly sliced cooked ham and Emmental cheese fanned over crisp lettuce with radish, cornichons, boiled egg wedges and cherry tomatoes, finished with a Dijon vinaigrette. Served cold as a light lunch with baguette on the side.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
579Calories
41.2gProtein
42.3gFat
8.5gCarbs
4.4gSugar
2.3gFiber
1876mgSodium
313mgChol
16.7gSat Fat
620mgPotassium
330mgCalcium
2.3mgIron
4.2mcgVitamin B12
14mgVitamin C
low-carb
protein-rich
herb-salt
thirty-min-meals
low-calorie
Instructions
1
Prep
Wash and dry the lettuce, radishes and cherry tomatoes. Tear the lettuce into a wide serving plate as the base and set aside.
2
Boil
Lower the egg into simmering water over medium heat and cook 7 minutes until the white is just firm and yolk remains jammy. Transfer to cold water.
3
Whisk
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt and black pepper until the dressing emulsifies and turns pale.
4
Plate
Arrange the ham slices and Emmental cheese over the lettuce. Scatter radish slices, tomato halves and cornichons across. Peel and halve the egg, set on top, drizzle dressing over all, and scatter chives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 10 thin slices cooked ham
- 2.8 oz80g Emmental cheese
- 22 large eggs
- 4 cupsabout 40g lettuce
- 88 radishes
- 2 oz28g, about 5 cherry tomatoes, halved
- 66 cornichons
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp60ml olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh chives
