Salade de tomates, betteraves rouges, jambon cru et œuf dur
A fresh and colorful salad combining ripe tomatoes, cooked beets, cured ham, and hard-boiled eggs, dressed with a simple vinaigrette.
Ingredients
Vegetables
- 4 pieces Tomates (ripe)
- 2 pieces Betteraves rouges cuites (cooked)
- 4 pieces Oeufs (hard-boiled)
Meat
- 4 tranches Jambon cru
Dressing
- 3 cs Huile de colza
- 3 cs Vinaigre balsamique
- quelques brins Ciboulette (chopped)
Instructions
- Hard-boil the eggs for 8-9 minutes, then peel and set aside.
- Prepare the vinaigrette by mixing oil and vinegar in a bowl.
- Peel and dice the cooked beets; cut tomatoes into slices, then into small pieces.
- Combine vegetables in a salad bowl, add chopped chives, and toss with vinaigrette.
- Arrange the salad on a serving dish, top with sliced eggs and ham.
Notes
Use fresh ingredients for best flavor and presentation.