Salade Composee Recipes
TUNA SALAD COMPOSéE
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
Provided by Toby Cecchini
Categories easy, lunch, quick, salads and dressings, side dish
Time 5m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 0 grams
SALADE COMPOSEE (MIXED SALAD)
Provided by Bryan Miller
Categories salads and dressings
Time 10h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- The day before, mix heavy cream and buttermilk. Leave it at room temperature (approximately 70 degrees Farenheit) covered with a cloth until it thickens (10 to 15 hours). Place in refrigerator.
- Wash and tear lettuce. Wash and slice celery, tomatoes and radishes.
- Peel apples and slice into thin wedges. Coat with lemon juice to prevent discoloring.
- Mix all ingredients in a bowl.
- In separate bowl, mix mustard, cream, vinegar and sal t and pepper. Pour dressing over portions before serving.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 11 grams, TransFat 0 grams
FRENCH SALAD- SALADE COMPOSEE
Julia Child says, "A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10-20 minutes if they need to take on flavor. Then ... arrange your work of art, each part of it is perfectly seasoned."
Provided by Caroline Cooks
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
- At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
- Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
- Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
- Cooking time is marinade time.
- Delicious with grilled olive-oiled French bread and a chilled rosé wine.
Nutrition Facts : Calories 316.4, Fat 10.2, SaturatedFat 2.6, Cholesterol 247.7, Sodium 816.1, Carbohydrate 22.3, Fiber 6.7, Sugar 6, Protein 34.2
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