Menu 5 Tomato salad (salade de tomates) Tomatoes 200 g 500 g Lettuce Vinaigrette 1 tbsp Parsley or mixed fresh herbs, chopped 25 g 1. Peel the tomatoes if required. Slice thinly. Arrange neatly on lettuce leaves. 2. Sprinkle with the vinaigrette, onion (blanched if required) and parsley. Egg mayonnaise (oeuf deur mayonnaise) To cook hard-boiled eggs, place the eggs in boiling water; reboil and simmer for 8–10 minutes. Refresh until cold. As part of a selection for hors d’oeuvre Cut the hard-boiled eggs in quarters or slices, dress neatly and coat with mayonnaise. As an individual hors d’oeuvre Allow one hard-boiled egg per portion, cut in half and dress on a leaf of lettuce; coat with mayonnaise, and garnish with quarters of tomatoes and slices of cucumber. As a main dish Allow two hard-boiled eggs per portion, cut in halves and dress on a plate, coat with mayonnaise sauce. Surround with a portion of lettuc