Savoury Salad A La Francaise Recipes

SALADE NIçOISE RECIPE

Steps:

• To make the vinaigrette, whisk together the olive oil, vinegar (or lemon juice), basil, and garlic in a bowl. Add salt and pepper, and any optional ingredients such as mustard or mayonnaise.
• Boil the eggs for 8 minutes, then let cool in a bowl of cold water. Remove egg shells and chop into quarters.
• Rinse the mesclun lettuce and arrange in a large serving bowl.
• Chop the tomatoes into quarters and toss into the serving bowl, along with the eggs.
• Shred the tuna (or anchovies) into small pieces and add in the bowl.
• Drain and rinse the canned fava beans and put in a pot of boiling water. Bring to a simmer and cook for approx 5-8min until soft.
• Add the rest of the ingredients into the serving bowl and toss the salad.
• Let salad rest for 20 minutes before serving.

SAVOURY SALAD -- A LA FRANCAISE

Steps:

• Wash the potato, then cut it into small wedges.
• Boil the potato until just tender and let cool when done.
• At the same time, boil the eggs until hard boiled (about 10 minutes).
• Meanwhile, fry the bacon until it is as crispy as you like it.
• Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
• Set the mushrooms and onions aside when done.
• In a small bowl, whisk together the oil and mustard.
• Throw the cucumber into the bowl, along with about half the herbs and the garlic.
• When the eggs are cooked, peel and let cool.
• When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
• Use your hands to mix the salad, making sure the dressing coats everything.
• Put salad evenly into two bowls.
• Chop the eggs into four wedges each and use as a garnish.
• Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.

SALMON SALAD FRANCAIS

Steps:

• Prepare grill.
• Place potatoes in enough salted water to cover. Bring to boil over high heat. Cook until tender (approx 10-12 mins). Add beans during last 3-4 minutes. Drain. Rinse with cold water to cool. Set aside.
• In bowl, whisk together vinegar, mustard, herbes de Provence, salt and pepper, whisk in oil until combined. Brush skinless side of salmon with 2 Tbs. dressing. Grill over direct heat, skin side up, until just cooked (approx 2-3 mins per side).
• Place greens on serving platter, arrange potatoes, beans, tomatoes, olives and salmon over greens. Drizzle with remaining dressing.
• Quick option:.
• Brush salmon with dressing. Broil salmon 4" from heat source, skin side down for 6 minutes.

SAVOURY CANTALOUPE SALAD

Steps:

• Season melon cubes.
• Add vinegar.
• Garnish with salami and chives.
• Spread cheese on bread and serve alongside.