Classic French Salad Food

CLASSIC FRENCH SALAD

Steps:

• Toss greens with tomatoes, cucumbers, mushrooms and onions in large bowl.
• Drizzle with dressing; sprinkle with cheese.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

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.

CLASSIC FRENCH SALAD

Steps:

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

CLASSIC FRENCH GREEN SALAD

Steps:

• Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
• Add in the Brie, if using.
• Pour over greens and toss until coated.

CLASSIC FRENCH POTATO SALAD

Steps:

• Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
• Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
• Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm.

CLASSIC FRENCH VINAIGRETTE

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

FRENCH SALAD DRESSING

Steps:

• Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in 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.