Recipes for salads of French cuisine are great. By the way, we should remember that the concept of "French cuisine" is conditionally-collective, since in different regions of France there are unique culinary traditions. However, many are wondering how to make a French salad, for example, at least in order to serve it to the French wine. You can still highlight the unifying detail in the preparation of French salads - this is a dressing.
The main recognizable detail
Classical French salad dressing is prepared in accordance with certain proportions: for 1 part of natural wine vinegar - 3 parts of Extra Virgin olive oil (that is, the first cold pressed). Usually, a small amount of ready-made Dijon mustard is added to this mixture, sometimes a little honey. In the dressing, add a little salt and ground pepper (different types), sometimes - garlic and a few drops of lemon juice. In the southern regions, the traditional Aioli sauce is used on the Mediterranean coast, which, in addition to olive oil, vinegar, mustard and garlic, includes egg yolk (it is better to use quail eggs to avoid salmonella infection).
We prepare French salad with meat
Ingredients:
- a gram of 250-300 boiled lean beef (or, better, veal);
- gram 300-400 potatoes boiled "in a uniform";
- gram 300 dense ripe fresh red tomatoes;
- 8 hard-boiled quail eggs;
- leaves of green salad;
- greens (parsley, rosemary, basil, coriander).
Ingredients for refueling:
- a couple tablespoons of olive oil;
- 1-2 tablespoons of natural wine vinegar (can be replaced with balsamic vinegar, then the taste of the salad will be very refined);
- 2 teaspoons of ready Dijon mustard;
- 1 pinch of freshly ground black pepper;
- 2 cloves garlic;
- juice half a lemon.
Preparation:
Potatoes boiled "in a uniform" are cooled and peeled and cut into thin enough slices. Boiled meat (of course, chilled) and fresh tomatoes are also sliced. All the ingredients are laid out layers on the leaves of the lettuce: first a layer of potatoes, then - a layer of meat, a layer of tomatoes, etc. The last layer: beautifully lay out the purified quail eggs, you can wholly, and maybe - halves. We prepare the gas station. Throw garlic in a mortar or squeeze through the press. Mix the butter, vinegar, mustard, garlic and lemon juice. Pour the salad evenly and make out the greens. It should be noted that the French do not use fennel. Well, French salad with beef is ready. A classic French salad is served well with French table wine. To salad with beef, red or pink is suitable, a salad with pork (or chicken) meat is more suitable for pink or white wine.
Another variant
Another recipe for a classic French salad.
Ingredients:
- 1 small boiled chicken breast;
- 2 sweet peppers;
- 4 dense tomatoes;
- gram 200 boiled asparagus stems;
- 200 grams of cooked broccoli;
- 1 stalk of leek;
- 5-8 feathers of green onion;
- leaves of green salad;
- greenery;
- refueling (see above);
- half a lemon;
- salt.
Preparation:
Boiled chicken meat cut into cubes or small slabs. Pepper we will cut short straw, tomatoes - slices, and leeks - circles. We divide the boiled asparagus into convenient slices. We deconstruct the boiled broccoli into small inflorescences. You can mix all the ingredients of the salad, and you can lay out layers. Lay out the bottom of the salad bowl with green salad leaves. On top, let's lay out the salad. Sprinkle with chopped herbs and green onions. Poem dressing, abundant and even. Lightly sprinkle with lemon juice. You can add a little rubbed on a fine grater Parmezan.