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.
http://www.youtube.com/watch?v=VRLt3C2KQZsIngredients
- 4 tomatoes, sliced, deseeded
- 8 potatoes ( 1 lbs ), cooked, slices
- ½ stalk celery, julienne
- 1 small onion, thinly sliced
- 4 eggs, hard-boiled
- ½ cup Vinaigrette
Directions
Cook the potatoes unpeeled in lightly salted water until tender but still firm — typically 15–20 minutes depending on size. Let them cool, peel and slice them.
Hard-boil the eggs for 9–10 minutes, cool in cold water, peel and cut into quarters.
Slice the tomatoes and remove the seeds. Cut the onion into thin slices and the celery into julienne.
Arrange the potatoes, tomatoes, eggs, onion and celery on plates or a serving dish. Pour the vinaigrette over and serve immediately — or let it rest in the refrigerator for about 15 minutes.
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.
Américaine salad close up © kvalifood.com
All the ingredients © kvalifood.com
All ingredients. Cooked and sliced. © kvalifood.com
The 4 servings (my dad does not like onions. Guess which plate is his …) © kvalifood.com
See Also
Andalouse (Andalusian) - salad with rice, tomato and peppers
Archiduc (Grand Duke) - salad with beetroot, potatoes and lettuce salad
Augustin (famous theologian) - salad with green beans, peas, egg and tomato
Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke
Canaille - salad with rice, tomatoes, asparagus and banana
