Best Salade Composee Mixed Salad Recipes
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
FRENCH SALAD- SALADE COMPOSEE
Julia Child says, "A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10-20 minutes if they need to take on flavor. Then ... arrange your work of art, each part of it is perfectly seasoned."
Provided by Caroline Cooks
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
- At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
- Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
- Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
- Cooking time is marinade time.
- Delicious with grilled olive-oiled French bread and a chilled rosé wine.
Nutrition Facts : Calories 316.4, Fat 10.2, SaturatedFat 2.6, Cholesterol 247.7, Sodium 816.1, Carbohydrate 22.3, Fiber 6.7, Sugar 6, Protein 34.2
SOUS-CHEF SALAD
Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let's call this a sous-chef salad - and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there's some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
- Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker's rack set into a sheet pan nearby.
- Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker's rack.
- Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
- While eggs boil, wash and spin-dry lettuce.
- Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
- On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
- Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
- Split the potatoes in half and arrange artfully.
- Split artichokes, if whole, into quarters and arrange artfully.
- Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
- Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
- Finish with scattered red onion and split olives.
- Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
- Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
- When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don't worry about messing up the beauty.
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