Easy French Salad Recipes

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

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.

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

CLASSIC FRENCH SALAD

Steps:

• On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.

EASY FRENCH SALAD

Steps:

• Make the Dressing First Perhaps the most common way to make salad is to put your salad ingredients in a bowl, make the dressing separately, then toss everything together. My friend's technique, which she learned from French friends, actually makes the dressing right in the salad bowl first. She whisked her dressing ingredients in the big salad bowl, piled the salad on top of that, then just put it aside until we were ready to toss it together at the last minute. By doing this, she said, everything is ready to go and you're only washing one bowl instead of two. 3 More Tips I've been running with her idea and tweaking it for years to suit my cooking style, and here are a couple of other things I've learned along the way: Make Extra Dressing: Even if you don't plan to use all the dressing for that particular salad, you can make a full batch of the dressing in the bowl, then transfer the excess to another container to save for later. Place Sturdier Veggies on the Dressing First: Put crisper vegetables like carrots or cucumber on top of the dressing before the delicate greens and they'll make a protective barrier that will keep your greens from getting too soggy. Enjoy Easy Transport: If the dressing's already in the bowl, you can just cover the salad bowl, easily travel with it, and not have to worry about bringing the dressing along separately.

FRENCH SALAD DRESSING

Steps:

• In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.

FRENCH DRESSING

Steps:

• Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.

FRENCH BREAD SALAD

Steps:

• Tear bread into 1-inch pieces. Mix bread and remaining ingredients in large glass or plastic bowl.
• Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.