Best Provencal Salad Recipes

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

PROVENCAL SALAD

Steps:

• Make dressing:
• Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
• Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
• Gently flake tuna and toss with 1 tablespoon dressing.
• Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

COLD PROVENçAL WHITE BEAN SALAD

Steps:

• Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
• In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
• Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
• Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.

PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Steps:

• Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
• Slice chicken in 1/2" wide strips.
• I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
• To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
• To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
• A little shaved Parmesan or mozzarella could be sprinkled on top.

PROVENCAL BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

MUSSEL SALAD PROVENCAL

Steps:

• Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
• Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
• Season to taste with salt and pepper and serve.

PROVENCAL GREEN SALAD

Steps:

• Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
• Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
• Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
• Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.

PROVENCAL ROAST BEEF SALAD SANDWICH

Steps:

• Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
• Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
• Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

GRILLED TUNA RICE SALAD PROVENCAL

Steps:

• Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
• Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
• Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
• Grill the onions, turning once or twice, until they are soft.
• Wash, trim and coarsely chop the peppers.
• Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
• Mince the garlic, and add to the peppers.
• Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
• Mix in the rice, and season with salt and pepper.
• Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

Steps:

• Vinaigrette Preparation.
• n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
• Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
• Salad Preparation:.
• In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
• Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

LENTIL SALAD PROVENCAL

Steps:

• Rinse and pick over lentils.
• Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
• Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
• Drain and allow to cool to room temperature.
• Remove garlic and bay leaf.
• Mix in scallions, parsley and capers.
• Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
• At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
• To serve, place greens on individual plates and mound lentil salad on top.
• Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
• Bon Appetit!

PROVENCAL CHICKPEA SALAD

Steps:

• Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
• Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.

PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE

Steps:

• Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
• Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
• Add snap peas to pan and sauté until bright green (2-3 minutes).
• Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
• While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
• Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
• Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
• Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
• While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
• Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
• Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
• Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.

PROVENCAL PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GRILLED CHICKEN SALAD PROVENCAL

Steps:

• Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.

NY TIMES MUSSEL SALAD PROVENCAL

Steps:

• 1. Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl. 2. Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind. 3. Season to taste with salt and pepper and serve.

RICE SALAD PROVENCAL

Steps:

• Cook rice according to directions Cool to room temperature Whisk oil, lemon juice, salt and pepper Combine rice, parsley, celery, and onion, roasted peppers, olives and capers. Add dressing. Toss to combine Garnish with egg slices

PROVENCAL WHEAT BERRY SALAD WITH SHRIMP

Steps:

• In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
• Drain wheat well and spread out on a baking sheet to cool and dry.
• Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
• Once cooled, cut into 1/2 to 3/4-inch pieces.
• Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
• In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
• Season the shrimp with salt; heat olive oil in a skillet over high heat.
• Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
• Toss shrimp into salad and sprinkle with remaining almonds.