Salade Composee Food

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

Ingredients

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

SALADE COMPOSEE

Salade Composee image

Provided by Julia Child

Categories Salad Bean Egg Leafy Green Mushroom Olive Tomato Appetizer Tuna Zucchini Summer Healthy Parsley

Number Of Ingredients 11

Ingredients

Vinaigrette
1 can kidney beans, rinsed and drained
Raw zucchini, sliced
Raw mushrooms, sliced
Mixed salad greens
Hard-boiled eggs
Tomatoes
Olives
Anchovies
Chunks of tuna or other fish
Chopped parsley

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)

Salade Composee (Mixed salad) image

Provided by Bryan Miller

Categories salads and dressings

Time 10h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup heavy cream
1 tablespoon buttermilk
1 large head Boston or bibb lettuce
1 stalk celery
3 ripe tomatoes
10 radishes
2 apples
1 cup of chopped walnuts
1 tablespoon green pepper mustard
2 tablespoons cider vinegar
Juice of 1 lemon
Salt and pepper

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.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 11 grams, TransFat 0 grams

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