Learn what goes into French salads including greens, vegetables, toppings and other ingredients. Salades composées are truly varied in their possibilities: some warm, some cold, some sweet, some savory. Sometimes served as a substantial starting course and sometimes served as a lighter course toward the end of your meal, you can always find a way to work a French salad into your menu. For specific recipes, see these French Salad Recipes.
In French the word salade refers to the greens that go into making a salad. These greens might be
When these greens are served with other ingredients they become a salade composée, or mixed salad. Some typical French salad recipes are:
The most important aspect of creating a salad (and an entire meal for that matter) is to consider balance. If you have a soft, smooth avocado, marry it with the crunch of toasted almonds. If you like a tangy balsamic vinaigrette, toss a few sweet raisins on top for a delicious contrast.
In France, you will mostly find salads dressed with simple vinaigrettes that allow the flavor of the other ingredients to shine through. To get you started creating your own, have a look at these vinaigrette recipes.
For a Sunday afternoon feast, or any longer meal, you may be served a simple salad after your main course. Most times this will just be one sort of lettuce tossed with a vinaigrette and perhaps one other ingredient such as grilled walnuts.
This salad course gives you a little low calorie breathing space before you are expected to attack a cheese course and quite likely dessert, followed by coffee.
Go from French salads to French Foods.
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