Salads

Recipes

Beet, Fennel, Clementine, and Rocket Salad
In this winter salad, you might think the rocket could be replaced with spinach, but it doesn’t provide the needed strong contrast in flavor. Rocket...
Lettuce Salad with Roquefort and Walnuts
When I serve a lettuce salad, I almost always place it after the main course, if only because that’s what my parents did, and that...
Green Goddess Dressing
Avocado, anchovies, garlic, capers, herbs, cream — everything speaks of excess, and it works. Green Goddess dressing goes on salads that benefit from a strong...
Red Pepper and Almond Dressing
This goes with flavorful lettuces and greens....
Mussel Salad
Open the mussels by preparing them à la marinière, using the ingredients above. Take the meats from their shells, squeezing each gently over the pot...
Cucumber Salad
Cucumbers with sour cream and dill are good on their own and go well with smoked or marinated salmon. Peel 2 large...
Green Lentil Salad
Tiny green lentils from Le Puy in the Auvergne are particularly good dressed as salad. From...
Champignons à la Grèque
The important thing is that the mushrooms be closed and completely fresh. Most often, tiny button mushrooms are used and kept whole, but you...
Endive Salad
The cream vinaigrette works well with endive. Freshly roasted walnut pieces marry well with the rest of the flavors, and you can turn the salad into...
Leek Salad
Very thin leeks, because of their suitability to this dish, are called poireaux vinaigrette. Usually they are served on their own rather than as part...
Beet Salad
In France as in Italy and certain other places, beets are commonly sold already cooked, making them very handy for the cook. Raw beets, unpeeled...
Celery Root Salad
This is usually prepared with mayonnaise and Dijon mustard and called céleri rémoulade, even though the gherkins, capers, and other classic...
Cabbage Salad
Shred the cabbage as finely as possible. Season with...
Carrot Salad
This salad is simply a mix of grated carrots with mustard vinaigrette. Depending especially...
Cream Vinaigrette
In place of the crème fraîche used in France and not always available elsewhere, I mix sweet...
Mustard Vinaigrette
This French basic is seldom found in cookbooks, perhaps because it’s taken for granted. It adds a welcome richness but can overpower salads made...
Salade Frisée
Standard French bistro fare includes an often-substantial first-course salad based on chicorée frisée, curly chicory, also known...
Lettuce Salad with Roquefort and Walnuts
When I serve a lettuce salad, I almost always put it between the main course and cheese, if any. There’s no compelling reason why ...
Insalata di Arance
Orange salads, which can open or close a meal, are typical of both Sicily and Spain. The oranges should be slightly tart, to play...
Beet Salad with Anchovies
This salad appears in the bilingual Vieilles Recettes de Cuisine Provençale, or Vieii Receto de Cousino Prouvençalo, by C. Chanot-Bullier, about the food ...