What is a Classic Parisian Salad?

Known as “Salade Parisienne”, this recipe is a staple bistro fare, served in Paris and across France. We traditionally make this wholesome salad with salad greens, ham, cubed cheese, potatoes, mushrooms, and hard-boiled eggs – although the recipe can vary slightly from one bistro to the next. 

I am very fond of this salad as it’s light, yet wholesome and very satisfying. It’s super easy to make at home too.

And why do we call it a Salade Parisienne, you may ask? Because it uses local products like “Parisian ham” and white mushrooms, known in French as “Champignons de Paris.”

One of the many French “Salades Composées”

This Parisian Salad belongs to what the French call “Les Salades Composées”. Literally “composed salads”, these types of salads are made up of various ingredients (protein, vegetables, cheese and/or nuts) carefully arranged on a plate, rather than simply tossed together. They are immensely popular in France, with many regions offering their own version: the Parisian salad, the Lyonnaise salad, the Niçoise salad, etc.

The key characteristic of a Salade Composée is its presentation, with each ingredient thoughtfully placed on the plate to create an appealing and balanced dish.

I have a soft spot for Salades Composées: they make for the perfect lighter lunch or dinner, yet they are very satisfying and filling too. Be it this recipe, the Lyonnaise or a Niçoise, these salads are on a rotation in my kitchen and I like to order them when eating out for lunch occasionally too.

What ingredients you’ll need for this Parisian Salad

1. Salad Greens. Tradtionally, we use Batavia lettuce to make a Salade Parisienne, althought you can also opt for a Frisée salad, Romaine or Escarole. You can even add a few leaves of Radicchio or Arugula for added bitterness if you want. I don’t recommend using Iceberg lettuce which is too crisp.
2. Hard-boiled eggs. For a nice portion of protein.
3. Potatoes. Boiled and cooled potatoes make for a satisfying salad. Ideally, opt for new potatoes which are the perfect size to be added in a salad. If you can’t find new potatoes, you can opt for red-skinned or fingerling potatoes. They all keep their shape very well once cooked, which is perfect for this salad. Once the potatoes are cooked and rinsed, make sure you let cool completely to room temperature before adding them to the salad.
4. Parisian ham. In France, the recipe typically calls for “Jambon de Paris.” Jambon de Paris is a lean, unsmoked ham with a mild flavor, readily available in pre-cooked, sliced form at grocery stores and butcher shops across France. Despite being less prevalent in North America, you can often find a similar style at the deli counter. Simply request thinly sliced “Parisian Ham” from your local butcher or deli grocer.
5. Hard Mountain Cheese. You need a chunk of hard mountain cheese (Alpine cheese) to garnish this Parisian salad. Look for Comté, Emmental or Gruyère at your local grocers. As a more affordable option, white cheddar works too – although the taste will change slightly.  
6. Mushrooms. Choose cremini or white mushrooms, known in French as “Champignons de Paris”. They are meaty, mild-tasting, and easy to slice. They’re enjoyed raw in this salad: slice them as thin as you can.
7. Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand.
8. Chive. I like to use a heavy sprinkle of fresh herbs on this salad. Chive works great and so does parsley.
9. French vinaigrette. This salad wouldn’t be complete without a classic French vinaigrette to dress it up! See this article for a complete run-down of how to make your own French vinaigrette.

Frequently Asked Questions

Can I remove the skin from the potatoes for this recipe?

You can, but it is a lot more work. The skin on small potatoes is very thin, so it doesn’t make a huge difference in taste and texture to peel it. But if you think it is visually best to remove the skin, the choice if yours.

Can this salad be prepared ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad onto the plates (up until step 5) up to 2 hours before serving. Dress with vinaigrette and season to taste just before serving.

What to serve this Parisian Salad with?

This salad is a whole balanced dish in itself. Enjoy it with some crusty bread on the side and a classic french dessert to round it off, such as a chocolate mousse or a slice of lemon tart. 

Audrey’s tips:

• As per tradition, this Parisian Salad is served on individual plates, with all the ingredients arranged beautifully. However, you can also make it in large salad bowl and toss all the ingredients together with the vinaigrette, before serving. The visual appeal isn’t the same, but the taste is!

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

Classic Parisian Salad (Salade Parisienne)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 eggs, hard boiled and quartered (see instructions below)
0.6lbs (300g) new potatoes
1 tbsp salt
One medium sized lettuce (Batavia, Romaine or Frisée)
4 slices (150-200g total) Parisian ham.
5 ounces (150g) cheese (gruyère, comté or Emmental), diced.
0.3lbs (150g) mushrooms, thinly sliced. (white or cremini)
8-10 cornichons, chopped.
7-8 sprigs of chives, minced.
Salt and black pepper, to taste.
French vinaigrette, for serving.

Instructions

Step 1 – Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium. Simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water until cool.

Step 3 - Wash and dry the salad, pluck the leaves and hand-tear them into large pieces. Cut the ham slices into large strips.

Step 4 – Assemble the salad. Divide the salad pieces into 4 large plates. Top each plate with an equal amount of ham slices, cheese cubes, mushroom slices, chopped cornichons and potatoes. Top each salad plate with 4 egg quarters.

Step 5 - Dress with vinaigrette. Season with salt, pepper and chopped chive to taste. Serve immediately.

Once dressed with vinaigrette, this salad is best enjoyed within 2-3 hours.

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