32
results
Narrow Results
You've Selected:
French
Salad
Source
Saveur (25)
Chocolate and Zucchini (1)
Gastronomer's Guide (1)
Orangette (1)
Running With Tweezers (1)
Difficulty
Easy (27)
Medium (4)
Main Ingredient
Vegetables (28)
Eggs (6)
Fish (4)
Fruit (4)
Cheese (3)
Cuisine
French (32)
American (5)
Classic (4)
Gluten-Free (4)
Mediterranean (2)
Season
Spring (14)
Summer (13)
Fall (5)
Winter (5)
Occasion
Christmas (4)
Easter (4)
Backyard BBQ (1)
Thanksgiving (1)
Technique
No Cook (9)
Saute (8)
Poach (3)
Chill (2)
Roast (2)
Topic
Recipe (32)

Advertisement
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/02/2012
Caesar Salad
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
06/06/2012
Salade Niçoise
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
10/19/2010
Céleri-Rave Rémoulade (Celery Root Rémoulade)
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
05/31/2007
Pear and Boudin Salad
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
Issue #103
08/29/2007
Celery Salad (Salade de Céleri)
This crisp salad is refreshing and simple to prepare.
Issue #98
12/15/2005
Salad of Lamb Sweetbreads and Cèpes
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
Issue #79
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
10/05/2005
Warm Lobster Salad with Lemongrass
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
03/06/2007
Grated Carrot Salad
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
08/26/2002
Chicken Salad with Truffles
A fruity Provençal olive oil is ideal for this dressing. Its mild flavor doesn't compete with the taste of the truffle.
Issue #55
10/25/2007
Sausage and Potato Salad
Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad.
Issue #41
03/06/2007
Chanterelle Salad
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Issue #19
03/20/2002
Warm Red Mullet and Artichoke Salad
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Issue #17
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/08/2007
Salade Niçoise
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
Issue #8
02/15/2007
Crab Salad with Two Celeries
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
Issue #6
01/19/2007
Marinated Vegetable and Herb Salad
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Issue #1
« Previous 1 2 Next »