Salades de France - Salads of France
France has a number of classic salades that are specific to that region; Salade Nicoise is typical of Nice, Salade Lyonnaise-typical of Lyon, Salade Auvergnat - from the Auvergne region. Travel through France with its salads.
Salade Nicoise
It is a what the French call une salade composee - referring to a complete meal. It contains Olives, potatoes, tomatoes, tuna and if you want anchovies.
Ingredients :
Serves 4
4 small potatoes
1 cup of green beans
1 - 10 ounce can of tuna
12 cherry tomatoes
1 head of green lettuce - washed /dried
20 black olives
4 hard boiled eggs
( boil eggs - 10 minutes cooked in boiling water )
1) boil potatoes usually 15 minutes-or until tender. Drizzle with a little olive oil and toss them in a bowl.
2) Boil the green beans approximately 5-6 minutes. Drain and rinse under cold water to stop futher cooking.
3) Drain the tuna. Cut the cherry tomatoes in half .
4) Cover the plates with a few lettuces leaves then place the cubed potatoes, and beans, tuna, tomatoes and olives over the leaves equally
.5) Pour the vinaigrette (recipe below) and top with quartered eggs. Anchovies if desired.
Ingredients :
Serves 4
4 small potatoes
1 cup of green beans
1 - 10 ounce can of tuna
12 cherry tomatoes
1 head of green lettuce - washed /dried
20 black olives
4 hard boiled eggs
( boil eggs - 10 minutes cooked in boiling water )
1) boil potatoes usually 15 minutes-or until tender. Drizzle with a little olive oil and toss them in a bowl.
2) Boil the green beans approximately 5-6 minutes. Drain and rinse under cold water to stop futher cooking.
3) Drain the tuna. Cut the cherry tomatoes in half .
4) Cover the plates with a few lettuces leaves then place the cubed potatoes, and beans, tuna, tomatoes and olives over the leaves equally
.5) Pour the vinaigrette (recipe below) and top with quartered eggs. Anchovies if desired.
VINAIGRETTE - the most typical of dressings
Salad is on the menu every night, at the end of every meal.
It is something we can count on. I think some of the ritual comes from my mom’s
parents. They ate salad every night at the close of dinner. When we are in
France I am met with the same ritual with dinner at friends and family
dinners. Sure we have vegetables at
dinner other than salad but we ‘close” with salad. Apparently it is a digestive
thing.
So my mom’s end of dinner question is “prêt pour la salade” – ready for salad. A completely rhetorical question. We have all finally come to realize this after 14 years of the question. We all simply wait for the infamous salad bowl to make its way to our plate where we each know to portion a serving that will not get a questioning look as if to say is that enough ?
Of course, we do not say no salad tonight thank you. That statement will only mean that we hear the simply state fact; “you need to consume a nice salad at dinner, because it helps the digestive system in breaking down what one just ate. Greens for the growing teen” she says smiling. Alright, so long as I can be in control of the dressing. You too - Customize your greens to your own liking. Here is my classic Zac recipe but also the key is to change it up.
Vinaigrette
(The ratio is simple 3:1)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon of Dijon mustard
Salt
Pepper
Pinch of herbes de provence
If basil is in season I dice up a couple of basil leaves very finely and add that instead of the herbes de provence.
Dressing up the salad is about using what you have at hand and working it into your dressing. I have used orange juice or grapefruit juice because we are out of the basic ingredients. So, for example the lemon juice with a drizzle of olive oil and then sprinkle of fresh parmesan. This comes from my mom’s friend, Kirsten a total health nut and actually influencing my mom by using some crazy ingredients.
More on that later. In the meantime enjoy healthy digestion !!!
So my mom’s end of dinner question is “prêt pour la salade” – ready for salad. A completely rhetorical question. We have all finally come to realize this after 14 years of the question. We all simply wait for the infamous salad bowl to make its way to our plate where we each know to portion a serving that will not get a questioning look as if to say is that enough ?
Of course, we do not say no salad tonight thank you. That statement will only mean that we hear the simply state fact; “you need to consume a nice salad at dinner, because it helps the digestive system in breaking down what one just ate. Greens for the growing teen” she says smiling. Alright, so long as I can be in control of the dressing. You too - Customize your greens to your own liking. Here is my classic Zac recipe but also the key is to change it up.
Vinaigrette
(The ratio is simple 3:1)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon of Dijon mustard
Salt
Pepper
Pinch of herbes de provence
If basil is in season I dice up a couple of basil leaves very finely and add that instead of the herbes de provence.
Dressing up the salad is about using what you have at hand and working it into your dressing. I have used orange juice or grapefruit juice because we are out of the basic ingredients. So, for example the lemon juice with a drizzle of olive oil and then sprinkle of fresh parmesan. This comes from my mom’s friend, Kirsten a total health nut and actually influencing my mom by using some crazy ingredients.
More on that later. In the meantime enjoy healthy digestion !!!
CROUTONS
Croutons: – Croutons come from the French word Crouton and croute which is the crust of the bread. It has been a main staple in France for decades because of their elongated periods of food rationing and hardships. Using every bit of every food- nothing should go to waste. One of the best omelettes I had was “une omelette aux croutons”. Eggs and the toasted, seasoned bread is a simple little delight.
The finishing touches on a wonderful salad. It brings together all the essential pieces by adding that crunch to your leafy greens. Make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings, we have herbs of provence because of the France focus. But you can also add Cajun spices, paprika, or cumin for croutons that you are going to top for soups or different salads. I 'am that preson who can not, live with out their Ceaser salad or croutons. o you can probably guess My farvorite way to use the croutons:its by putting them in a classic Ceaser salad with the perfect sesonning, and of course the homemade croutons.
Fresh croutons that are crunchy and soft in the inside oh yum. And they don’t cost a thing. Day old bread loaf or what bits and pieces that add up to about one loaf. I have a paper bag that is filled with bread that we cube from dinner left overs or bread that we know we won’t be eating. So when we are ready for croutons they are ready to go. You don't have buy the croutons at the store because we guarantee yours will taste and look a lot better then theirs.
Ingredients
1 loaf of day or two old bread cut in approximately ½ cubes.
5 teaspoons of herbs of provence
Salt
Pepper
7 cloves of chopped garlic
5 tablespoons of olive oil
5 tablespoons of melted butter
1) Pre- heat oven to 400 degree. Lay your cubed bread on a cookie sheet and place in oven for 10 minutes. Until they are just lightly toasted.
2) In a bowl place the melted butter, oil, herbs, salt and pepper, and garlic. Mix well.
3) Toss the bread in the bowl until all cubes are coated.
4) Place in the croutons in the oven for 12 minutes until golden.
The finishing touches on a wonderful salad. It brings together all the essential pieces by adding that crunch to your leafy greens. Make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings, we have herbs of provence because of the France focus. But you can also add Cajun spices, paprika, or cumin for croutons that you are going to top for soups or different salads. I 'am that preson who can not, live with out their Ceaser salad or croutons. o you can probably guess My farvorite way to use the croutons:its by putting them in a classic Ceaser salad with the perfect sesonning, and of course the homemade croutons.
Fresh croutons that are crunchy and soft in the inside oh yum. And they don’t cost a thing. Day old bread loaf or what bits and pieces that add up to about one loaf. I have a paper bag that is filled with bread that we cube from dinner left overs or bread that we know we won’t be eating. So when we are ready for croutons they are ready to go. You don't have buy the croutons at the store because we guarantee yours will taste and look a lot better then theirs.
Ingredients
1 loaf of day or two old bread cut in approximately ½ cubes.
5 teaspoons of herbs of provence
Salt
Pepper
7 cloves of chopped garlic
5 tablespoons of olive oil
5 tablespoons of melted butter
1) Pre- heat oven to 400 degree. Lay your cubed bread on a cookie sheet and place in oven for 10 minutes. Until they are just lightly toasted.
2) In a bowl place the melted butter, oil, herbs, salt and pepper, and garlic. Mix well.
3) Toss the bread in the bowl until all cubes are coated.
4) Place in the croutons in the oven for 12 minutes until golden.