Ingredients
The base and vegetables:
- Lettuce: 1 head (fresh, washed and wrung out).
- Potatoes: 2 to 3 medium (boiled and diced).
- Carrots: 2 medium (boiled and cut into rounds or cubes).
- Green beans: A handful (stemmed, boiled and cut).
- Cucumber: 1 (cut into rounds).
- Tomatoes: 2 medium (cut into rounds or quarters).
Proteins:
- Eggs: 2 to 3 (hard, cut in half or into rounds).
- Canned tuna: 1 small can (drained).
- Corn: ½ small can (sweet corn).
The vinaigrette (Sauce):
- Oil: 4 to 5 tablespoons (vegetable or olive).
- Vinegar: 2 tablespoons (or lemon juice).
- Mustard: 1 teaspoon (Dijon or yellow).
- Garlic: 1 small pod (chopped or crushed).
- Seasoning: Salt and black pepper to taste.
Instructions
1. Prepare the cooked items
- Boil the potatoes, the carrots and the green beans in salted water until tender but still firm (al dente). Drain them and let them cool completely.
- Cook them eggs to make them hard, peel them and reserve them.
2. Prepare the vinaigrette sauce
- In a small bowl or jar, mix the mustard, the vinegar, l’chopped garlic, the salt and the pepper.
- Add theoil slowly while whisking constantly to emulsify the sauce. Taste and adjust seasoning.
3. Prepare the dish
- On a large serving dish, place a bed of leaves of lettuce.
- Arrange the cooked vegetables (potatoes, carrots, green beans) in neat sections or small domes.
- Add the fresh elements (cucumber and tomatoes) on the edges.
- Place the tuna and the corn in the center or sprinkle them over the vegetables.
- Decorate with hard boiled eggs.
4. Finishing touches
- Sprinkle the entire dish generously with the vinaigrette just before serving.
- Optional: You can garnish with olives or freshly chopped parsley for added color.
Presentation suggestion
The Ordinary Salad is generally served cold. It is ideal as an accompaniment to grilled chicken or as a refreshing lunch, served with baguette.
Chef’s tip: For a professional look, keep the ingredients grouped by color on the dish instead of mixing everything like a classic garden salad!