Salade Verte Recipe Epicuriouscom

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SALADE VERTE AVEC CROUTES DE ROQUEFORT



Salade Verte Avec Croutes de Roquefort image

Categories     Salad     Leafy Green     Bake     Quick & Easy     Lunch     Blue Cheese     Arugula     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

For the toasts
twelve 1/3-inch-thick diagonal slices of French or Italian bread
1/2 cup crumbled Roquefort (about 2 ounces), softened
2 tablespoons unsalted butter, softened
For the salad
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon Dijon-style mustard
1/4 cup extra-virgin olive oil
4 cups torn frisée (French or Italian curly chicory), rinsed and spun dry
4 cups torn arugula, rinsed well and spun dry

Steps:

  • Make the toasts:
  • Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden. The toasts may be baked 1 day in advance and kept in an airtight container. They may also be baked at the same time as the croutons for the pea soup. In a bowl cream the Roquefort with the butter and spread the mixture on the toasts.
  • Make the salad:
  • In a large bowl whisk the vinegar with the mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the frisée and the arugula and toss the mixture well to coat the greens with the dressing. Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate.

EVERYDAY GREENS SALAD



Everyday Greens Salad image

This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Provided by Molly Baz

Categories     Bon Appétit     Salad     Side     Leafy Green     Lettuce     Herb     Soy Free     Dairy Free     Vegetarian     Honey     Vinegar     Gluten-Free and Fresh     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

For the vinaigrette:
1 1/2 cups extra-virgin olive oil
3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
Kosher salt
For the salad:
8 oz. mixed tender greens
1 cup torn tender herbs (optional)
Kosher salt

Steps:

  • For the vinaigrette:
  • Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
  • Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
  • For the salad:
  • Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

SALADE COMPOSEE



Salade Composee image

Provided by Julia Child

Categories     Salad     Bean     Egg     Leafy Green     Mushroom     Olive     Tomato     Appetizer     Tuna     Zucchini     Summer     Healthy     Parsley

Number Of Ingredients 11

Vinaigrette
1 can kidney beans, rinsed and drained
Raw zucchini, sliced
Raw mushrooms, sliced
Mixed salad greens
Hard-boiled eggs
Tomatoes
Olives
Anchovies
Chunks of tuna or other fish
Chopped parsley

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.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE



Green Salad with the Ultimate French Vinaigrette image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

HARICOT VERT AND RED-ONION SALAD WITH PISTOU



Haricot Vert and Red-Onion Salad with Pistou image

Categories     Salad     Garlic     Onion     Vegetable     Side     Vegetarian     Basil     Green Bean     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

For pistou
2 cups loosely packed fresh basil leaves
6 garlic cloves, minced (1 1/2 tablespoons)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
For salad
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 1/2 lb haricots verts or other thin green beans, trimmed

Steps:

  • Make pistou:
  • Purée all pistou ingredients in a food processor until basil is finely chopped.
  • Make salad:
  • Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
  • While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
  • Toss beans and onion with pistou. Season with salt and pepper.

GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)



Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

Provided by Susan Herrmann Loomis

Categories     Salad     Garlic     Leafy Green     Mustard     No-Cook     Vegetarian     Quick & Easy     Dinner     Lunch     Vinegar     Healthy     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Steps:

  • 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
  • 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
  • All Rights Reserved

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