Salade Parisienne

A long-lasting classic found in many, oh so many Parisian brasseries. Yet, not all of them have the same great taste, as with so few ingredients, they do have to be impeccable, which is not the case when ordered in a simple brasserie for the price suspiciously cheap. So, for you to get to know the salad better, do make one at home first, and then go looking for it around Paris.

160 g lettuce leaves (preferably Batavia or any other crispy lettuce, but not iceberg)
100 g Emmental cheese, cut into pieces
4 boiled eggs, cut into quarters
160 g jambon blanc
70 g fresh champignons, sliced

sauce:
15 g Dijon mustard
1 tsp vinegar
20 ml mild extra virgin olive oil
sea salt to taste
freshly ground black pepper

In a bowl, mix all of the sauce ingredients.

In another bowl, mix lettuce with the sauce, tasting for salt. Arrange on four plates, topping with cheese, ham, and mushrooms. Sprinkle over some pepper and serve.