Prepare the vinaigrette by emulsifying the mustard, lemon juice, salt and pepper as well as the oils. add the Espelette pepper and the tabasco
Cook the potatoes in salted boiling water, cool under cold water and peel. Cut into large dice.
Thinly roll ham and belly.
Chop the shallot and the degermed garlic.
Cut the hard-boiled eggs into small dice.
Chop the herbs.
Cut the trimmed pink radishes into small dice.
Peel, seed and dice the tomatoes.
In a salad bowl, put the potatoes, add the chopped shallot and garlic, the diced tomatoes, the pink radishes, the hard-boiled eggs, the chopped herbs, the ham and the ventrèche
Season lightly with the vinaigrette and serve the rest in a sauce boat. Each seasoning according to his taste!
Small clarification:if the photos above seem huge to you, it's because I prepared this salad for 30 people for my wife's birthday.
