Salade Parisienne Recipe

Wash and dry the lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

Quarter or wedge the tomatoes. If they are very juicy, remove some seeds/pulp to avoid watering down the salad. Add the tomato pieces to the bowl.

Wipe the mushrooms with a damp towel or brush to remove dirt. Trim stems if necessary and slice thinly. Add sliced mushrooms to the bowl.

Slice the ham into thin strips or bite-sized pieces. If using deli ham, cut into 1/2-inch slices or tear into pieces. Add to the salad bowl.

Cut the Emmental cheese into small cubes or thin strips to match the bite size of the ham. Add the cheese to the bowl.

Combine dressing ingredients

In a small bowl or jar, combine the minced shallot, minced garlic, Dijon mustard, red wine vinegar, and honey (if using). Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies. Alternatively, close the jar and shake vigorously until combined.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add a squeeze of lemon juice or an extra 1/2 tsp honey if you prefer brighter or slightly sweeter dressing.

Pour about two-thirds of the dressing over the salad ingredients in the large bowl. Gently toss with salad tongs or clean hands until ingredients are evenly coated. Add more dressing if needed to taste, but avoid overdressing.

Scatter croutons over the top if using, and sprinkle the chopped parsley or chives for freshness.

Divide the salad among 4 plates or bowls. Serve immediately so lettuce and mushrooms remain crisp.