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Américaine (American) - salad with potato, egg and tomato
A simple and filling salad that can be used both as a side dish and as a lunch in itself.
Ingredients
4 servings
- 4 tomatoes (1 lbs), sliced, deseeded
- 8 potatoes ( 1 lbs ), cooked, slices
- ½ stalk (1½ oz) celery, julienne
- 1 small onion (2 oz), thinly sliced
- 4 eggs, hard-boiled
- ½ cup Vinaigrette
Notes
Julienne : cut into pieces the size of matches
Vinaigrette : dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt.
Potatoes : Use the finest and most waxy sort you can find. As a rule, the small varieties used for caramelized potatoes or asparagus potatoes.
