Salad Composé Recipes

COMPOSED MEDITERRANEAN CHICKEN SALAD

Steps:

• 1. Preheat a grill to medium-high.
• 2. Whisk together the 1/2 cup oil, vinegar, parsley, garlic and 1/4 teaspoon each salt and pepper until combined. Set aside.
• 3. Toss the chicken with 2 tablespoon of the oil and the lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides.
• 4. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.
• 5. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

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

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.

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.

COMPOSED GREEK SALAD

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.