Cooking At Home With The Culinary Institute Of America How to Make an Everyday Salad the French Way

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How to Make an Everyday Salad the French Way

There are many ways to make a salad and most people like to eat a salad at least once a day. To make the meal more interesting and nutritious, it’s good to know how to whip up a different salad “from scratch”! Try to avoid just serving lettuce. Be as creative as you like when making this delicious part of the meal.

In my opinion, one of the most important things in a salad is the dressing. There’s nothing better than a homemade outfit!

The easiest way to make a salad (and the most classic in France) is to prepare the dressing directly in the salad bowl before adding the vegetables. The recipe is: one part (or spoon) of red vinegar, add salt (if you want, you can add finely chopped peppers, shallots, onions, garlic or fresh herbs at this time), mix until the salt dissolves. Now add three times the amount of olive or canola oil (or a mixture) and whisk a little with a fork, then add the salad leaves and toss.

To prepare the salad greens, chop them very finely (with a paring knife or mandolin) and add them. Note: you can use any raw vegetables as long as they are finely chopped such as: fennel, carrots, green beans, zucchini, beetroot, celery, artichokes, cauliflower, broccoli, various root vegetables (but not potatoes) and the usual. vegetables that you can put in a salad such as cucumbers, tomatoes and so on. The trick is to cut everything very finely. Mix everything together (add lettuce or whatever else you have on hand) and dress with whatever dressing you want or have on hand and serve!

You can also make a small salad of any raw vegetables you have by grinding them and dressing them. You can also serve this as a side dish to add variety to your meal preparation. Good vegetables for this are carrots, beetroot or celeriac.

To learn more about salads and cooking tips you can download the free ebook section “Peak the French and Be Small” by Jean-Louis Vosgien

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