French Bistro Salad Recipes

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13 CLASSIC FRENCH SALADS YOU'LL ADORE



13 Classic French Salads You'll Adore image

Try these French salad recipes for a true taste of France! From Nicoise to the famous bistro salad, you'll want to make these again and again.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 13

Famous French Green Salad with French Vinaigrette
French Bistro Salad
French Country Salad with Lemon Dijon Vinaigrette
French Chopped Salad
Simple French-Style Potato Salad
Niçoise Salad
French Carrot Salad
Parisian Chicken Salad
French Lentil Salad with Goat Cheese
Vegetarian Niçoise Salad with White Beans
French Vinaigrette Pasta Salad
French Green Bean Salad
Endive Salad with Pears and Blue Cheese

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a French salad in 30 minutes or less!

Nutrition Facts :

FRENCH BISTRO SALAD



French Bistro Salad image

This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.

Provided by Bibi

Categories     Green Salads

Time 10m

Yield 4

Number Of Ingredients 9

¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
7 cups mixed salad greens
1 tablespoon minced fresh parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  • Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  • Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  • Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg

FRENCH BISTRO-STYLE SALADE FRISÉE



FRENCH BISTRO-STYLE SALADE FRISÉE image

Categories     Salad     Vegetable     Side

Yield 8 servings

Number Of Ingredients 16

For Croutons:
1 clove garlic, peeled and chopped
1 cup extra virgin olive oil
1/2 baguette or crusty Italien loaf
salt and freshly ground pepper
For dressing:
8 slices 1/2-inch thick smoked bacon
1/8 cup dijon mustard
1/4 cup balsamic vinegar
1 1/2 teaspoons granulated white sugar
1/2 teaspoon freshly ground pepper
juice of 1/2 lemon
2 large or 3 small bunches frisée (curly endive, regular endive or chicory), washed well and dried
For Garnish:
Croutons
Freshly grated Gruyère cheese

Steps:

  • 1. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread 3/4-inch thick. Brush bothsides of the bread with the oil mixture, cut into cubes to make croûtons and either sauté or place on a baking sheet and bake until in a preheated 400° F. oven until golden brown, about 5 minutes. Watch carefully so they don't burn. Set aside. 2. Bring a medium pot of water to a boil, add bacon, blanch 5 seconds, then remove and drain well. Cut bacon into 1x1/2-inch pieces. Place a sauté pan over medium heat, add bacon and sauté until browned. Then, remove the pan from heat. Remove the fat and save for another use or discard and keep the reserved bacon in the warm pan; do not refrigerate the bacon at all. 3. Meanwhile, make the vinaigrette by combining the mustard, lemon juice, Balsamic Vinegar, sugar, and pepper in a medium mixing bowl. Mix well and then slowly whisk in the remaining 3/4 cup olive oil until emulsified. Taste the vinaigrette, adding more oil or vinegar to your taste, and season with salt only if necessary. Add HALF the vinaigrette to the pan with the reserved warm bacon, heat until very warm...almost hot and stir. Reserve the remaining vinaigrette. 4. In a large mixing bowl, combine the frisée (Endive) with the hot olive oil and bacon mixture. Serving Presentation: To serve, place an equal amount of frisée in a mound in the center of each chilled salad plate. Scatter some croûtons on top of the frisée. Using a vegetable peeler, cut very thin slices of the Gruyère and scatter them on top of each salad. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.

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