Ham, Cheese and Vegetable Salad Ingredients
- 4 eggs
- Mix salad to taste
- Gruyere cheese 70-90 grams
- Ham 200 grams
- Fresh tomatoes 2 pieces
- Fresh basil to taste
- Dijon mustard 1 tablespoon
- Wine red vinegar 3 tablespoons
- Olive oil 1/3 cup
- Provencal herbs 1 pinch
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Ham, Tomato, Salad, Eggs, Cheese, Mustard, Greens
- Serving 4 servings
A small saucepan, a kitchen knife, a cutting board, disposable paper towels, a colander, kitchen pot holders, a deep saucer, a whisk, a tablespoon, and a serving dish.
Cooking salad with ham, cheese and vegetables:
Step 1: Prepare the eggs.
Rinse chicken eggs, place in a shallow saucepan and completely fill with water. Add a pinch of salt and bring to a boil. Then turn down the heat and cook the eggs for at least 10 minutes. Then remove the saucepan with them from the heat and rearrange everything under cold running water.
The cooled eggs can only be thoroughly peeled and divided into four parts.
Step 2: Prepare the salad mixture.
Put various leaves of lettuce in a colander and rinse very well several times with warm running water. Then, holding the leaves with your hand, shake them several times to remove any remaining fluid. Tear the greens with your hands into small pieces.
Step 3: Prepare the cheese.
Remove the packaging from a piece of cheese and cut off the crusts. Then cut it into small cubes.
Step 4: Prepare the ham.
Peel and cut the ham, like cheese, into cubes. Make sure that the cheese and ham are cut into pieces of approximately the same size.
Step 5: Prepare the tomatoes.
Rinse the tomatoes with warm water, wipe dry with disposable paper towels, remove the seal on the crown and cut the vegetables into small cubes, but slightly larger than the cheese and ham.
Step 6: Prepare the basil.
Tear the basil leaves from the twigs, rinse, dry, fold together and fold. Then cut them into thin strips.
Step 7: We are preparing refueling.
In a small but deep saucer, combine mustard and wine vinegar. Mix thoroughly until smooth. Add Provencal herbs, salt and black pepper, mix again. Pour olive oil at the end and mix very carefully until you get a thick emulsion in the saucer.
Step 8: Mix the salad with ham, cheese and vegetables.
Mix the salad with ham, cheese and vegetables immediately in the plate in which you will serve it. Lay lettuce on the bottom, then cheese, ham and tomatoes, on top beautifully lay the quarters of eggs, usually I distribute them along the edge of the dish, and pour all this beauty on top with mustard dressing and serve right there.
Step 9: Serve the salad with ham, cheese and vegetables.
Keep a salad with ham, cheese and vegetables is not worth it, it must be served immediately, as soon as it is ready. It is better to shift the remaining gas station in a beautiful saucer and put it on a table nearby. That's all, it will not take 30 minutes to do all this cooking, and as a result you will get a light, summer original salad that everyone will like.
Enjoy your meal!
- Instead of a mixture of various greens, you can take only lettuce leaves.
- Some housewives use freshly squeezed lemon juice instead of wine vinegar.
- Gruyere can be replaced with Emmental cheese, although a full replacement still does not work. You can also try adding our Altai cheese.