FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
CLASSIC FRENCH GREEN SALAD
Make and share this Classic French Green Salad recipe from Food.com.
Provided by Dreamer in Ontario
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
- Add in the Brie, if using.
- Pour over greens and toss until coated.
FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA
Provided by David Tanis
Categories lunch, quick, weekday, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
- Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
- Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
- Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
- Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN SALAD WITH FRENCH DRESSING
Provided by Trisha Yearwood
Categories appetizer
Time 3h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
- When ready to serve, pour some of the dressing over the salad and toss.
THAI RED RICE AND FRENCH GREEN LENTIL SALAD
Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!
Provided by Buckwheat Queen
Categories Salad
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
- Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
- Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
- Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g
SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE
French-style green beans (which is NOT the same as French green beans!) are great for salads: they are slightly sweeter than "normal" green beans, and because they are so flat they are easy to blanch quickly without losing any of the goodness. This recipe is great for picknicks -- bring the cheese separately and add to the salad just before serving. If you want to add some colour, add a finely cut tomato.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
- Crumble the cheese over the salad.
FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD
Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !
Provided by Polar Bear
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
- Bring to a boil.
- Add the string beans.
- Cover and bring to a strong boil for 5 minutes.
- They just turn crunchy, cooked and a wonderful green (not brownish!).
- Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
- Toss the beans with 2 tbsp white wine vinegar and oil.
- Season and set aside.
- Peel the tomatoes if desired but it is not necessary.
- Slice crosswise very thinly.
- Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
- Sprinkle generously with salt and pepper.
- Tomatoes need a lot of salt.
- Then sprinkle with vinegar and oil.
- Wash the fresh basil leaves and separate the leaves.
- Pile the largest leaves together.
- Roll the leaves into a tight bundle and slice them into very thin, long strips.
- Cut the onion into very thin slices and separate the slices into individual rings.
- With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.
Nutrition Facts : Calories 316.4, Fat 28.6, SaturatedFat 4.3, Sodium 14.8, Carbohydrate 15.2, Fiber 6, Sugar 5.8, Protein 3.6
EASY FRENCH - CUT GREEN BEAN SALAD
This is a great side to any meat and potato meal. I even put on the Chistmas dinner table. I really enjoy this salad. Its too easy to taste this good.
Provided by Marlitt
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Open and drain the beans, then put into a medium bowl.
- Add the finely diced onion.
- Add the mayonnaise and salt and pepper and toss.
Nutrition Facts : Calories 120.2, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 591.2, Carbohydrate 18.1, Fiber 6.2, Sugar 4.1, Protein 3.2
GREEN SALAD WITH HOMEMADE FRENCH DRESSING
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the green salad: Mix the celery, cucumber, goat cheese, lettuces and tomatoes in a large bowl.
- For the French dressing: Combine the ketchup, vinegar, sour cream, mustard, Worcestershire, paprika, cayenne and lemon juice in a small bowl. Add the oil slowly while whisking constantly. Season with salt and pepper.
- Toss the salad with the French dressing and serve.
FRENCH POTATO AND GREEN BEAN SALAD
Steps:
- 1.Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly. 2.While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates. 3.When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature. 4.Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry. 5.To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper. 6.When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.) 7.Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (
Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.
Provided by Kumquat the Cats fr
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
- While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
- Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
- Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.
Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7
FRENCH POTATO AND GREEN BEAN SALAD
A nice change from the heavy mayo-dressed potato salads. Some cooked chicken or shrimp could be added for a light one-dish meal. If your household thinks they dislike anchovies, omit them, but be sure to season the dressing well. Adapted from a recipe originally published in The NY Times, June 27, 2012. I steam the eggs, potatoes, and beans separately in a pressure cooker, using the same 2 cups of water for each. The beans take no more than 2 minutes on low pressure, the quartered potatoes take 6 minutes on high, and the eggs take 6 minutes on low.
Provided by zeldaz51
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette.
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired.
Nutrition Facts : Calories 801.3, Fat 25.4, SaturatedFat 4.4, Cholesterol 186, Sodium 199, Carbohydrate 114, Fiber 33.9, Sugar 2, Protein 32.6
FRENCH POTATO AND GREEN BEAN SALAD
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.
Provided by David Tanis
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT
Steps:
- In a large saucepan, bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain into a colander and let dry on paper towels. While potatoes are boiling, bring a small pot of water to a boil. Cook green beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water to stop cooking. Set aside on a small plate. Light an outdoor grill or stovetop grill pan. Cut cooked potatoes in half or, if they are tiny, leave whole. Spray cut side with olive oil, and grill cut side down until grill marks appear. While potatoes are grilling, prepare the dressing. Mix garlic, meustard, vinegar, parsley, and mint in a small bowl. Slowly whisk in the olive oil. When potatoes are grilled and still hot, toss them in the olive oil mixture and season with salt and pepper to taste. Add green beans and the olives and tomatoes if desired. Serve at room temperature.
FRENCH CHICKEN SALAD WITH GREEN BEANS RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Blanch green beans in boiling water until tender but not mushy, about 2 to 3 minutes. Immediately immerse in an ice bath to stop the cooking and preserve their color. When beans are cool, drain and cut into 1-inch pieces on the diagonal. In a small bowl, combine mayo and mustard and mix well. In another bowl, combine chicken with green beans, chopped cornichons and capers. Add mayo-mustard mixture and combine well. Serve over greens.
FRENCH POTATO SALAD WITH GREEN ONIONS
Steps:
- Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine.
- Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 318 milligrams, Sugar 2 grams, TransFat 0 grams
FRENCH GREEN SALAD
Categories Salad Vegetable Side No-Cook Vegetarian Quick & Easy Healthy
Yield 6 People
Number Of Ingredients 8
Steps:
- Rub salad bowl with garlic. Measure in salt, mustard, and paprika. Grind pepper over; blend. Beat in salad oil with fork. Add greens. Toss until leaves glisten. Sprinkle with vinegar and lemon juice. And toss again.
FRENCH POTATO SALAD WITH GREEN BEANS
Number Of Ingredients 11
Steps:
- 1. In medium saucepan, cook potatoes in boiling water until tender, about 10 minutes. Drain. Cook green beans as directed on package. Drain.2. Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients shake well.3. To serve, spoon warm green beans into center of shallow serving bowl or deep platter. Arrange warm potato slices around beans. Drizzle dressing over vegetables. Sprinkle with bell pepper.TIP: * Two cups (about 3/4 lb.) fresh green beans, cut into 1 1/2-inch pieces, can be substituted for frozen beans. Simmer covered in small amount of water for 15 to 20 minutes or until tender. Drain.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 120 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 360 mg 15% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 3 g 12% * Sugars: 2 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 40% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch or 1 1/2 CarbohydrateSee Cook's Note: Potato Salad Types
Nutrition Facts : Nutritional Facts Serves
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