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by: Max M Rasmussen
@
public

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 - Max M Rasmussen


Américaine (American) - salad with potato, egg and tomato

  • tomatoes, sliced, deseeded
  • potato slices, cooked
  • celery, julienne
  • onion, thinly sliced
  • eggs, hard-boiled
  • Vinaigrette

Read the recipe

Américaine salad - Max M Rasmussen


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)

Read the recipe

Nicoise salad - Max M Rasmussen


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

Read the recipe

Andalouse salad - Max M Rasmussen


Archiduc salad (Grand Duke)

  • beetroot, cooked, julienne
  • Endive (or other green salad) julienne
  • potatoes, cooked, julienne
  • truffle, julienne
  • Vinaigrette

Read the recipe

Archiduc salad - Max M Rasmussen


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 - Max M Rasmussen


Bagatelle salad (de minimis)

  • carrots into julienne
  • mushrooms, julienne
  • asparagus in small pieces
  • Vinaigrette

Bagatelle salad (de minimis) - Max M Rasmussen


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 - Max M Rasmussen


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 - Max M Rasmussen


Mercedes

  • celery, julienne
  • beetroot, julienne
  • tomatoes, sliced
  • eggs, hard boiled, sliced
  • Vinaigrette

Mercedes salad - Max M Rasmussen


Canaille salad (pack of dogs)

  • tomatoes, wedges
  • asparagus in small pieces
  • onion, thinly sliced
  • banana, sliced
  • rice, cooked
  • celery, julienne
  • sour cream

Canaille salad - Max M Rasmussen


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 - Max M Rasmussen


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.