Best French Country Salad Recipes

French Country Salad image

Provided by Martha Stewart

Number Of Ingredients 14

1 tablespoon champagne vinegar
1 tablespoon grainy Dijon mustard
Coarse salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1/2 cup walnut halves, toasted and finely chopped
8 cipollini onions (about 4 ounces), peeled and halved if desired
1/2 cup balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices
8 slices French cooked ham or boiled ham
1 head Bibb or Boston lettuce, leaves separated
3 ounces Gruyere cheese, thinly sliced
8 slices rustic bread, for serving

Steps:

Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

French Country Potato Salad image

Provided by Food Network

Categories side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well
4 pieces leek (white part only), split lengthwise and thinly sliced
2 roasted red peppers, jarred or homemade
2 tablespoons chopped fresh thyme leaves
2 teaspoons chopped fresh tarragon leaves
2/3 cup Champagne Vinaigrette, recipe follows
2 tablespoons Dijon mustard
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup Champagne vinegar
1 teaspoon sea salt
1 1/2 cups extra-virgin olive oil
Freshly ground black pepper

Steps:

In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.