Salade parisienne

Florette’s selected salade Parisienne layers batavia lettuce with cherry tomatoes, red onion, ham, mushrooms, Emmental and cornichons. Egg quarters, croutons and vinaigrette complete this producer’s bowl presentation.

Hard-cooked eggs are peeled and quartered, and the Emmental is cut into regular cubes. Ham is arranged in broad folded pieces, mushrooms are thinly sliced and cornichons are cut into rounds.

Cherry tomatoes are halved and held chilled with the red onion rings before assembly. The other prepared components also wait chilled, ready to be arranged over a batavia base.

Each bowl receives tomato, ham, egg, cheese, mushrooms, cornichons and onion over its lettuce. Croutons and vinaigrette finish the assembly, with a light adjustment of seasoning if needed.

Florette suggests keeping the ham, egg and cornichons clearly visible on top so the salade Parisienne is readily recognisable in the display. The broad ham pieces, egg quarters and cheese cubes give the assembled bowl its distinct shapes.