Salade Composee Recipes

FRENCH SALAD- SALADE COMPOSEE

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.

SALADE COMPOSEE (MIXED SALAD)

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.

SALADE COMPOSEE

Steps:

• Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20 to 30 minutes.
• At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around the edges of a large serving dish. Mound the beans in the center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, chunks of tuna or other fish.
• Pour a bit more vinaigrette over all, sprinkle with chopped parsley or other herbs, and serve with French bread and a chilled rosé wine.