french RECIPe
CATALOGUE.
SALAD SAINT JEAN
Introducing Escoffier’s Salade Saint-Jean. This elegant recipe highlights mostly green vegetables, lightly coated in a tangy mayonnaise, and presented with a garnish of chopped hard-boiled egg, gherkins, and a touch of fresh tarragon.
FRENCH RICE SALAD TRIO
Rice salads hold a special place on the French table. They’re hearty enough to stand as a meal yet light and refreshing enough for summer picnics or quick lunches. Here are three classic examples taken from his guide culinaire — Catalane, Provençale, and Nantaise — each showing off a different regional flair.
Radicchio Salad with Creamy Horseradish Dressing
In this salad, radicchio (or “trévise” as the French call it) gets a quick blast under the grill to wilt and char just slightly which brings out its natural sweetness. A creamy horseradish dressing adds punch, and toasted walnuts and pine nuts bring crunch. It’s simple, striking, and exactly what you want on a hot day when cooking feels like too much effort.
SALADE NIÇOISE
The hearty French salad that needs no introduction. I use green beans and a vinaigrette dressing in my recipe to vary the original recipe.
PARISIAN SALAD
The so-called Parisian salad was born out of the bourgeoning tourism trade in Paris, created from the need for cafés to offer a quick bite for foreigners near the busy train and metro stations. All you need to re-create this Parisian icon is butter lettuce, ham, Emmentaler cheese, boiled eggs and a mustard vinaigrette.
BEET SALAD WITH ORANGE, CHIVES & TARRAGON
This beet salad is all about bright, fresh flavors and a touch of elegance without the fuss. Earthy roasted beets meet juicy orange segments and the aniseed fragrance of tarragon, all tied together with a citrusy kick that makes every bite pop.
ROASTED BEET SALAD WITH HAZELNUT, GORGONZOLA, AGED RED WINE VINEGAR
Roasted Beet Salad with Hazelnut, Gorgonzola, and aged red wine Vinegar and rocket