FRENCH SALAD RECIPES GOURMET RECIPES

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GOURMET SALAD (SALADE GOURMANDE) RECIPE - FOOD.COM



Gourmet Salad (Salade Gourmande) Recipe - Food.com image

A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 serving(s)

Number Of Ingredients 15

6 ounces small French haricots vert
2 large artichokes
1 bunch green asparagus
2 slices goose foie gras or 2 slices duck foie gras
1 small black truffle
red leaf lettuce or chicory lettuce, leaves
1 teaspoon lemon juice
1 teaspoon vinegar
salt
black pepper, freshly ground
dried tarragon or fresh tarragon
dried chervil or fresh chervil
2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
lemon
1 tablespoon wheat flour

Steps:

  • Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
  • Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
  • Cook the artichokes, uncovered, until soft (20-30 minutes).
  • Put them in a bowl of cold water.
  • When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
  • Boil the beans in salted water until crisp and put in cold water.
  • Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
  • Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
  • Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
  • Mix artichokes, asparagus and beans with the dressing.
  • Rinse the lettuce and pat dry.
  • Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
  • Serve immediately.

Nutrition Facts : Calories 236.5, FatContent 14, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 157.7, CarbohydrateContent 26, FiberContent 12.1, SugarContent 1.3, ProteinContent 7.4

SALADE NIÇOISE RECIPE | FRENCH SALAD RECIPE | GOURMET ...



Salade Niçoise recipe | French salad recipe | Gourmet ... image

Australian Gourmet Traveller recipe for salade Niçoise.

Provided by Emma Knowles

Categories     Lunch

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield Serves 4

Number Of Ingredients 14

6 eggs, at room temperature
4 vine-ripened tomatoes, thickly sliced
4 small globe artichokes, stalks trimmed
Juice of ½ lemon
200 gm mixed cherry tomatoes, halved
1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
100 gm small podded broad beans (about 250gm unpodded)
200 gm canned tuna in oil or preserved tuna, drained
½ small Spanish onion, thinly sliced
70 gm Niçoise olives (see note)
½ cup (loosely packed) small basil leaves
50 ml olive oil
20 ml red wine vinegar, or to taste
8 anchovies (we’ve used Ortiz)

Steps:

  • Boil eggs until cooked to your liking (8 minutes for hard-boiled), drain and cool under cold running water. Peel and halve just before serving.
  • Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
  • Remove tough dark outer leaves of artichokes, halve and remove hairy chokes with a teaspoon. Peel stalks, then slice artichokes into thin wedges and toss in lemon juice to prevent discolouring.
  • To serve, arrange eggs, sliced tomatoes, artichokes, cherry tomatoes, cucumber, broad beans, tuna, onion, olives, and basil on plates and season to taste. Combine oil and vinegar in a screw-top jar, season to taste and shake to emulsify. Drizzle over salad, scatter anchovies over and serve.

Nutrition Facts : ServingSize Serves 4

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