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Narrow Results You've Selected: Spring French Easy Salad Remove all Source Saveur (11) Orangette (1) Main Ingredient Vegetables (12) Nuts (3) Beans (1) Chicken (1) Eggs (1) Show all... Fish (1) Lamb (1) Shellfish (1) Tomato (1) Occasion Easter (4) Christmas (1) Thanksgiving (1) Technique No Cook (6) Saute (3) Bake (1) Chill (1) Poach (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Salad"; var omni_prop8 = "Season:Spring,Cuisine:French,Difficulty:Easy,Course:Salad"; var omni_pageName="saveur:"+omni_prop12; 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 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 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 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 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 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 05/05/2010 Warm Chicken Salad with Arugula, Olives, and Pine Nuts This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue... Does Not Apply Source: Orangette 03/06/2007 Lentil Salad For this salad, use only the best: tiny, earthy lentilles du Puy from the Haute-Loire in France.