FRENCH COUNTRY SALAD
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
- Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
- Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
- To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.
13 CLASSIC FRENCH SALADS YOU'LL ADORE
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a French salad in 30 minutes or less!
Nutrition Facts :
FRENCH COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
BIG COUNTRY SALAD
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!
Provided by Sam Sifton
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
- Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
- Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
- Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
CLASSIC FRENCH SALAD
Voilà! Make this colorful dinner salad in minutes. What could be easier?
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.
Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g
CLASSIC FRENCH VINAIGRETTE
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 7
Steps:
- Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
- Store jar in refrigerator if making ahead and shake well before using.
- Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.
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- The Parisian salad. It is to French salads what a ham-and-butter sandwich is to its kind: an absolute classic. It is also easy to prepare: take a bit of green salad, diced Swiss cheese, a bit of ham, one or two hard-boiled eggs and some bread croutons, and you have a healthy and delicious salad.
- Seafood salad. As the name says, this salad may use several kinds of seafood which are easily cultivated or fished in France. This salad with a green salad base generally includes bell peppers and shrimps, and may also be completed with either mussels, salmon or any other seafood.
- The “niçoise” salad. This salad, which comes from southeastern France, is generally made with specific ingredients, which act as reminders of the typical southern sun and wind.
- The “landaise” salad. The “landaise” salad, with a green salad, tomatoes and cucumber base, owes its specificity to the few ingredients served warm with it, that is duck breast fillet and gizzards.
- The “franc-comtoise” salad. This salad showcases a mix of charcuterie and cheese typical in the Franche-Comté region. Green salad and browned potatoes act as base for smoked ham (or alternatively lardons), some Morteau sausage and Comté cheese, resulting in a delicious and nourishing harmony.
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