Composed Salad Paloise Recipes

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PICKLED VEGETABLES FOR COMPOSED SALAD



Pickled Vegetables for Composed Salad image

Provided by Food Network

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 17

1 cup haricots verts, trimmed
1 cup pearl onions, peeled
1 cup cauliflower florets
1 cup boiled medium sized beets, peeled and quartered
1 pound micro or baby greens such as cress, beet or pea greens
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 ounces soft goat cheese, crumbled
1 1/2 cups cider vinegar
1 1/2 cups water
1 tablespoon whole coriander
2 teaspoons white peppercorns
2 bay leaves
3/4 cups sugar
2 tablespoons kosher salt
2 whole garlic cloves
1 teaspoon whole cloves

Steps:

  • Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.

FRENCH SALAD- SALADE COMPOSEE



French Salad- Salade Composee image

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

1 (14 3/4 ounce) can kidney beans, rinsed and drained
1 cup raw zucchini, sliced
8 mushrooms, sliced
4 1/2 cups mixed salad greens
4 hard-boiled eggs, sliced
2 large vine-ripened tomatoes, sliced
12 pitted black olives
anchovy, to taste
2 (6 ounce) cans solid albacore tuna, packed in water, drained
coarsely chopped parsley
balsamic vinaigrette, Bottled

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

COMPOSED GREEK SALAD



Composed Greek Salad image

This came from an old Bon Appetit, with a beautiful picture. It is easily assembled and quite dramatic looking, especially if arranged on one of the lovely, colorful Greek platters. I frequently add canned dolmatas, if the company would allow.

Provided by NurseJaney

Categories     Onions

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (12 ounce) jar marinated artichoke hearts, quartered and drained
2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
2 large tomatoes, cut in wedges
1 yellow pepper, sliced in rings
1 sweet onion, sliced in rings
20 kalamata olives
1 cup feta cheese, crumbled
10 tablespoons extra virgin olive oil
4 1/2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons lemon peel, grated
2 teaspoons lemon juice

Steps:

  • Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
  • Top with thin slices of bell pepper and onion.
  • Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
  • Season with salt and pepper to taste.
  • Pour dressing evenly over salad.
  • Sprinkle with Feta cheese.
  • Serve.

Nutrition Facts : Calories 355.7, Fat 29.9, SaturatedFat 7.2, Cholesterol 22.2, Sodium 428.1, Carbohydrate 19, Fiber 7.5, Sugar 5.7, Protein 7.1

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