french salad

Recipe video above. Warm Goat’s Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it&#039;s a fresh leaf salad with nuts and bacon, and crowned with pan-fried goat’s cheese medallions that are golden outside and oozing inside. Simple to make, this most French of French salads makes for a chic change from the usual crumbled goats cheese number!Serves 4 as a starter, or 2 as a meal

Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

tbsp flour (, plain / all-purpose)

breadcrumbs (regular kind, else sub panko; (Note 2))

/ 2 tbsp butter (, unsalted)

pine nuts

walnuts

bacon

red oak

tomato (large;

tsp chives (, finely chopped)

tsp garlic (, very finely minced)

Dijon mustard

tbsp balsamic vinegar ((the

salt

Slice cheese: Cut goat&#039;s cheese if necessary to create ~ 1.25cm (1/2&quot;) thick rounds.

Place flour, whisked egg and breadcrumbs in 3 separate, small bowls.

Crumb cheese: Coat cheese in flour, shake off excess. Dip in egg, allow excess to drip. Coat with breadcrumbs, pressing to adhere. Place on plate and set aside.

Crumb goat&#039;s cheese:

Toast nuts: Spread nuts in a layer on a tray. Toast in a 180C / 375F oven for around 5 minutes until they are lightly browned and smell toasty. Immediately transfer to a small bowl to cool. Alternatively, toast in a skillet over medium heat (walnuts will take longer than pine nuts, so best to do in separate batches).

Cook bacon: Place bacon in a cold non-stick pan. Turn the stove to medium and let the pan warm up. Once the fat starts to melt, turn the heat to high. Stir and cook bacon until golden. Drain excess fat on paper towels.

Dressing: Shake dressing ingredients in a jar.

Begin assembling salad: Place lettuce in a bowl, casually arrange tomatoes, then sprinkle with nuts and bacon.

Prepare salad:

Melt butter in a small non-stick pan over medium-high heat.

Pan-fry cheese: Once butter is foaming, cook crumbed cheeses for 1 - 1 1/2 minutes on one side until golden. Carefully turn, cook other side for 1 minute until golden. Remove and drain on paper towels.

Pan-fry cheese:

Drizzle each salad with 2 tbsp of dressing. Arrange 2 crumbed cheeses on top of each salad. Sprinkle with chives.

Serve immediately, while cheese is hot and melty inside!

Finish salad:

Tuna salad - the French way! Hefty and interesting enough for lunch, but not so heavy it loses its summery appeal.Use the best tuna you can get, in oil not spring water!

Nicoise Salad (French salad with tuna)

baby/chat potatoes ((Note 1))

120 grams/ 4 oz green beans (, trimmed)

tomatoes (, each

baby cos lettuce (romaine) (,

eggs

unpitted black olives ((Note 2))

lemon juice

tbsp extra virgin olive oil

garlic (, minced/grated)

tsp salt

black pepper

Dressing: Shake ingredients in a jar.

Cook ptoatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves.

Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.

Arrange the cos leaves on a large, wide plate.

Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve!

Assemble the salad:

French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing

Healthy salad Niçoise

new potato

green bean

romaine lettuce heart, leaves

cherry tomatoes

anchovies in olive oil,

can tuna steak in spring water, drained

tbsp mayonnaise

Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

This is a classic French Leaf Salad you&#39;ll find in bistros all across France, known for the use of lots of fresh herbs with a simple dressing. Light and clean, intended to be served alongside rich foods like Quiche Lorraine, Beef bourguignon and Coq au Vin that French food is known for. Though French, it will suit any Western food - and beyond!Use this recipe as more of a guide rather than exact recipe to be followed. Switch the leafy greens, use herbs you enjoy, crack open a jar of something pickled. Just make sure to use LOTS of fresh herbs!

French Bistro Salad

baby cos/romaine lettuce

tarragon leaves

chives (,

parsley leaves

eschalots ((aka French onion, US: shallots), finely sliced)

wine vinegar

tbsp white sugar

salt and pepper

Quick Pickled Eschalots: Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.

Dressing: Shake Dressing in a jar.

Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about 1/2 the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!

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Top 4 french salad recipes from across the web

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The most viewed french salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine