Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
This crisp salad is refreshing and simple to prepare.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
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.
This traditional French salad is light, crunchy, and delightfully sweet.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue...
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For this salad, use only the best: tiny, earthy lentilles du Puy from the Haute-Loire in France.