Classical French salads - list of recipes
When you make a salad at home, it has a tendency to end up as Iceberg salad with tomato, cucumber and onion. Fortunately, there are a lot of simple and very good French classics to be inspired by.
4 x Américaine © kvalifood.com
Américaine (American) - salad with potato, egg and tomato
- tomatoes, sliced, deseeded
- potato slices, cooked
- celery, julienne
- onion, thinly sliced
- eggs, hard-boiled
- Vinaigrette
Américaine salad © kvalifood.com
Nicoise salad (nicoise: olive species) - salad with tuna, olives, tomato, potato og eggs
- potatoes, small, boiled
- green beans into 2.5 cm (1 inch) pieces
- tomatoes, into wedges, peeled
- onion, thinly sliced
- olive (type nicoise), or black
- eggs, cooked, in wedges
- tuna, cooked (typically canned in oil)
- small pieces of anchovy
- vinaigrette with a little mustard and mild herbs (such as parsley, chives, tarragon, chervil)
Nicoise salad © kvalifood.com
Andalouse (Andalusian) - salad with rice, tomato and peppers
- tomatoes into wedges, deseeded
- red peppers, roasted, peeled and cut into julienne
- rice, cooked
- onion, chopped
- garlic, chopped
- parsley, chopped
- Vinaigrette
Andalouse salad © kvalifood.com
Archiduc salad (Grand Duke)
- beetroot, cooked, julienne
- Endive (or other green salad) julienne
- potatoes, cooked, julienne
- truffle, julienne
- Vinaigrette
Archiduc salad © kvalifood.com
Augustin salad (famous theologian)
- green beans cut into 2.5 cm (1 inch) pieces
- tomatoes, wedges, deseeded, peeled
- eggs, hard-boiled, wedges
- peas, small fine, cooked
- mayonnaise flavored with Worcestershire sauce
Augustin salad © kvalifood.com
Bagatelle salad (de minimis)
- carrots into julienne
- mushrooms, julienne
- asparagus in small pieces
- Vinaigrette
Bagatelle salad (de minimis) © kvalifood.com
Bagration salad (general from Napoleon time)
- celery julienne
- chicken breast, cooked, strips/julienne
- artichoke hearts, julienne or thinly sliced
- cooked macaroni or other small pieces of pasta
- tomatoes, wedges
- eggs, hard-boiled, wedges
- mayonnaise
Bagration salad © kvalifood.com
Irma (after cookbook author Irma S. Rombauer?)
- cucumbers, deseeded, thinly sliced
- asparagus in small pieces
- green beans into 2.5 cm (1 inch) pieces
- cauliflower in small pieces
- mayonnaise seasoned with tarragon
Irma salad © kvalifood.com
Mercedes
- celery, julienne
- beetroot, julienne
- tomatoes, sliced
- eggs, hard boiled, sliced
- Vinaigrette
Mercedes salad © kvalifood.com
Canaille salad (pack of dogs)
- tomatoes, wedges
- asparagus in small pieces
- onion, thinly sliced
- banana, sliced
- rice, cooked
- celery, julienne
- sour cream
Canaille salad © kvalifood.com
Legumes
- potatoes, cooked, in thick julienne
- green beans into 2.5 cm (1 inch) pieces
- fine peas
- cauliflower in small pieces
- vinaigrette with mild herbs (such as parsley, chives, tarragon, chervil)
Legumes salad © kvalifood.com
Beaucaire salad (“beautiful stone”, a French territory)
- celery, julienne
- celeriac, julienne
- Endive salad (or other green salad)
- cooked ham
- apples, diced or wedges
- parsley, chopped
- chervil, chopped
- Tarragon, chopped
- potatoes, boiled, slices
- beetroot, cooked, julienne
Cendrillon salad (French opera, “Cinderella”)
- Celeriac, julienne
- truffles, julienne
- artichoke hearts
- apples, slices
- potato, boiled, slices
- asparagus in small pieces
- Vinaigrette
Danicheff salad (a French comedy)
- asparagus in small pieces
- celeriac into julienne
- potatoes, boiled, sliced
- artichoke hearts into julienne
- baby artichokes into very thin slices
- eggs, hard-boiled, wedges
- Vinaigrette
Espagnole salad (Spanish)
- green beans, 2.5 cm (1 inch) pieces
- tomatoes, wedges
- peppers, roasted and peeled, shredded
- onion, thinly sliced
- mushrooms, thinly sliced
- Vinaigrette
Grande Duchesse (the Duchess)
- green beans into 2.5cm pieces
- potatoes, boiled, cut like french fries
- celery julienne
- mild mayonnaise
Impériale (imperial)
- green beans into 2.5 cm (1 inch) pieces
- carrots into julienne
- apples into julienne
- truffles into julienne
- vinaigrette with mild herbs (such as parsley, chives, tarragon, chervil)
Indienne (Indian)
- rice, cooked
- asparagus in small pieces
- peppers, roasted and peeled, shredded
- apples, diced
- sour cream or whipping cream
- vinegar briefly warmed up with curry
Laperouse (Restauran in Paris ETABL. In 1766)
- tomatoes, deskinned and deseeded, into wedges
- ham into strips
- green beans into 2.5 cm (1 inch) pieces
- artichoke hearts, sliced
- onion, thinly sliced
- sour cream
Russe (Russian salad)
- carrots, diced
- turnip, diced
- green beans into 2.5 cm (1 inch) pieces
- fine peas
- truffle, diced
- mushrooms, sliced
- capers
- ham, diced
- lobster
- cornichons
- mayonnaise
Saint-Jean
- asparagus in small pieces
- green beans into 2.5 cm (1 inch) pieces
- small fine peas
- truffle, diced
- artichoke hearts, thinly sliced
- cucumbers, deseeded, thinly sliced
- mayonnaise with additional acid
Yam-yam
- green beans into 2.5 cm (1 inch) pieces
- cucumbers, deseeded, thinly sliced
- celeriac into julienne
- lettuce into quarters
- Vinaigrette
Notes
Julienne: Typically cut into pieces the size of matchsticks. Can be larger sizes though.
Vinaigrette: dressing made of 1 part vinegar / 3 parts oil and mustard to taste. You can use lemon instead of vinegar. Salt and pepper to taste. Use plenty of salt, there has to be enough for all the lettuce.
Worcestershire: pronounced “Wooster”. Ready made sauce.
Truffles: you can use truffle oil. It’s easier to get a hold of and somewhat cheaper.
Potatoes: use the most waxy ones you can find. As a rule, the smaller varieties are typically used.
I have tried to find out where the names of the salads originated. I may have been wrong, let me know if you know more than I do.