All content copyright Katrina Hall 2008 through 2017

Tuesday, June 7, 2011

composed salads: salade parisienne









Today is beautiful - warm and summery with a slight breeze, so what better way to announce lunch on the terrace than this composed salad?

Composed salads ( or plated salads) are usually served chilled, or at room temperature, with small amounts of varied , swiftly blanched vegetables, a hard boiled egg, some fish, chicken, or meats, a few olives, and a few slices of tomatoes or new radishes. A vinaigrette ( in this case, dijon mustard) is drizzled on the chicken or fish or beef, and the vegetables are gently tossed in a tiny amount of the vinaigrette before serving. It's a perfect way to use up your odds and ends in the fridge, and it's a delight to those of us who are grazers - lots of choices, not too many carbs, and an unhurried meal.

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Sauce Moutarde: Dijon mustard vinaigrette

2 T. dijon mustard

boiling water

1/3 cup olive oil

salt and pepper

1/2 t. fresh lemon juice

1/2 t. minced fresh herbs ( I used tarragon)


Spoon the mustard into a small bowl and add the hot water in droplets slowly, whisking all the while .

Whisk in the olive oil the same way - by droplets, whisking well after each addition until it thickens and emulsifies. In the photo above, I've just added the olive oil and am about to whisk it in.

Whisk in the salt and pepper, the lemon juice, and the minced herbs.

Use a tiny amount to just barely coat cooked vegetables , or dribble a little on top of cold meats or fish.

Cover the leftover sauce and keep in the fridge.


Plate suggestions:

baby potatoes, cooked until just tender and sliced

fresh radishes

cornichon pickles

just tender green beans, cooked and quickly dipped in cold water

hard boiled eggs

olives

diced or sliced tomatoes, whole, if using cherry tomatoes

leftover salmon or chicken

tuna chunks

brocolli sprigs, cooked til barely tender, then dipped into cold water

zucchini spears or rounds, barely cooked, or zucchini ribbons, uncooked


After cooking or blanching, place a small amount of the vinaigrette in a bowl and lightly coat the vegetables you're using before plating.


Arrange the vegetables in a pleasing way around the plate and serve with a little bowl of the sauce.


Enjoy your day!










6 comments:

cottagefarm said...

that looks delicious! reminds me of the lunches you get in southern france. so summer perfect.

katrina said...

Many thanks! Actually my first meal in France was a composed salad with thin slices of beef: delicious. As you said - perfect for this beautiful summer weather! Now I'm off to see what's on your lovely site this week -

Sharon Lovejoy said...

Lovely! And I must agree with you, if it is French, I love it. My husband says that to me the word French is synonymous with GOOD.

All joys to you,

Sharon Lovejoy Writes from Sunflower House and a Little Green Island

katrina said...

Sharon - how lovely to meet you - and I'm delighted to share a kinship for French cooking! Merci a bunch for stopping by, and I look forward to checking out your books & site!

Stash said...

I was wondering what to do with some leftover roast poussin. Now I know what's for dinner tonight.

Thank you!

katrina said...

There you go, stash - leave it to the French to find an elegant way to serve leftovers:) Thanks for taking a look!