Salade Verte Recipe Epicuriouscom

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SALADE VERTE



Salade Verte image

Categories     Salad     Leafy Green     Side     No-Cook     Spice     Healthy     Endive     Escarole     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For dressing
1 1/2 tablespoons tarragon vinegar
1/8 teaspoon anisette or other anise-flavored liqueur (optional)
1/4 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon
2 teaspoons finely chopped fresh chervil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup vegetable or olive oil
For salad
1 head romaine (1 lb), ribs removed
1/2 head escarole (1/2 lb)
1/4 head iceberg lettuce (1/4 lb)
1/2 head Boston lettuce (2 oz), ribs removed
1 Belgian endive, leaves separated and torn in half crosswise
1 (3-inch-long) heel from a day-old baguette
1 garlic clove, halved crosswise

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
  • Make salad:
  • Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.

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.

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