Recipes
French Cuisine > SALADS
Emincé of young rabbit
American salad
Salad with goat’s cheese
Sea food salad
Salad with bacon
Duck cutlet salad
Avocado and prawn salad
Avocado and citrus fruit salad
Cucumber salad
Fennel salad
Chanterelle salad
Chanterelle salad & white wine vinegar
Ray salad with green pepper vinegar
Mullet salad on a bed of spinach shoots
Endive salad with walnut mustard
Endive salad with walnut vinegar
Emincé of young rabbit

Ingredients:

Directions:

Flatten the rabbit fillets and roll them with the tarragon leaves in film paper into 4 small meatloaves.
Cook these tightly closed meatloaves in boiling water for 10 minutes.
Uncut the medallions and arrange them around the plates.
Make a dome with the salad in the centre of the plate and put a tomato cut into a rose.



Preparation Time:
30 mins

Servings:
4 people

American salad

Ingredients:

Directions:

Peel the grapefruit and remove the white skin. Detach the quarters.
Peel and dice the apples and the avocado. Sprinkle over the lemon juice and mix well.
Clean the salad. Leave it whole.
Place the heart of the salad and the crab with the grapefruit and the avocado.
Prepare the sauce, pour over the salad and mix well.
Place the salad leaves in the bottom of a large salad bowl and put the mixture in the middle.
Serve chilled.
Advice: after opening conserve the walnut oil in the fridge.



Preparation Time:
30 mins

Servings:
4 people

Salad with goat’s cheese

Ingredients:

Directions:

Wash the lettuce.
Pell and slice the onions.
Cut the goat’s cheese into cubes.
Prepare a vinaigrette with the vinegar, the oil, the mustard and the onions.
Place the lettuce on the serving plates, and cover with the cubes of goat's cheese. Season with the vinaigrette.



Preparation Time:
30 mins

Servings:
4 people

Sea food salad

Ingredients:

Directions:

Wash and dry the salad and the spinach. Shell the prawns. Peel the onions and chop finely.
Brush and trim the mussels. Wash them along with the cockles under running water. Place them in a large casserole. Add the onions and the white wine. Allow the shells to open over a high heat while shaking the casserole 2 or 3 times. As soon as the shells are open remove the casserole from the heat. Drain and remove the shellfish from the shells. Filter the cooking juices in a sieve covered with some muslin. 
Pour 2 soup spoonfuls of lemon juice into a bowl. Add the vinegar, the hazelnut oil and the pepper.
Dispose the different salads on 4 individual plates. Divide the shellfish and seafood equally and add to the salad. Mix the sauce and pour over the salad.
Advice: After opening conserve the hazelnut oil in the fridge.



Preparation Time:
30 mins

Servings:
4 people

Salad with bacon

Ingredients:

Directions:

Cook the potatoes in some water, peel them and cut them into rounds, and then fry them in the oil.
Clean the dandelions well and place them in a salad bowl over a bain-marie. 
Fry the diced bacon in a little oil and pour onto the salad. Add the fried potatoes. 
Heat the vinegar with the shallots, the mustard, the salt and the pepper.
Pour onto the potatoes and toss well.



Preparation Time:
30 mins

Servings:
4 people

Duck cutlet salad

Ingredients:

Directions:

Wash the French beans, rinse under cold water and dry them.
Fry the duck cutlet on the skin side for 5 minutes over a high heat, turn it over, lower the heat and leave to cook for 7 minutes.
Quarter the peaches.
Place the salad, the walnuts, the almonds as well as the peaches and French beans into a salad bowl.
Prepare the vinaigrette and pour over the salad .and toss.
Slice the cutlet, add salt and pepper and the place on the salad. Serve
Advice: once opened, conserve the oil in the fridge.



Preparation Time:
45 mins

Servings:
4 people

Avocado and prawn salad

Ingredients:

Directions:

Finely slice the avocado and place on a plate covered with salad.
Add a few shelled prawns.
For the seasoning, use simply some cherry flavoured vinegar and add a little sunflower oil.
Salt and pepper.



Preparation Time:
30 mins

Servings:
4 people

Avocado and citrus fruit salad

Ingredients:

Directions:

Peal the avocadoes and cut into small die. Pour over the lemon juice.
Peel the oranges and the grapefruit.
Mix, in a bowl, the chopped fresh mint, the oil, the sugar and the salt and pepper.
Chill for 30 minutes.
Was and dry the lettuce leaves.
Place on leaf on each plate.
Arrange the avocado salad.
Advice: once opened conserve the hazelnut oil in the fridge.



Preparation Time:
45 mins

Servings:
4 people

Cucumber salad

Ingredients:

Directions:

Peel the cucumbers and remove the seeds. Slice thinly. Blanch them in salted boiling water for 2 minutes. Allow to cool and drain. 
Put the cucumber into a casserole with the olive oil, the lemon juice, and the paprika. Add salt and pepper. Cook over a low heat for 10 minutes.
Add the mustard. Serve chilled in a salad bowl.



Preparation Time:
30 mins

Servings:
4 people

Fennel salad

Ingredients:

Directions:

Lay out the slices of salmon on a dish and cover with the lemon juice. Leave to marinate for 2 hours. 
Cut the fennel bulbs. Remove the exterior hard shell. Wash them and cut into six.
Peel the garlic cloves and the onion. Cut the garlic in two, the onion in four.
Steam cook the fennel, the garlic and the onions.
Wash the remaining two lemons, slice and cut again into two. Wash and dry the parsley.
Mix the lemon juice with the almond oil, add the salt, pepper and the cumin.
Place the vegetables and the drained salmon in a salad bowl. Add the pieces of lemon. Pour over the sauce and mix well.
Advice: once opened, conserve the almond oil in the fridge.



Preparation Time:
2 hours 30 min

Servings:
6 people

Chanterelle salad

Ingredients:

Directions:

Wash and drain the endives and the chanterelles.
Brown the duck steaklet on the fatty side over a high heat, and then allow to cook for 10 minutes. Cut into strips and keep warm .
Salt and pepper the chanterelles and fry them for 3 minutes in the butter.
Add the chopped shallots and the parsley, keep warm.
Mix the oil with the vinegar.
Toss the salad, the chanterelles with the shallots and parsley and the vinaigrette.
Add the warm duck steaklet just before serving.



Preparation Time:
30 mins

Servings:
4 people

Chanterelle salad & white wine vinegar

Ingredients:

Directions:

Wash and drain the endives and the chanterelles. 
Brown the duck steaklet on the fatty side over a high heat, and then allow to cook for 10 minutes. Cut into strips and keep warm. 
Salt and pepper the chanterelles and fry them for 3 minutes in the butter.
Add the chopped shallots and the parsley, keep warm.
Mix the oil with the vinegar.
Toss the salad, the chanterelles with the shallots and parsley and the vinaigrette.
Add the warm duck steaklet just before serving.



Preparation Time:
30 mins

Servings:
4 people

Ray salad with green pepper vinegar

Ingredients:

Directions:

Make a fish stock and poach the ray to your liking.
Remove the skin and the bones.
Prepare and wash the salad.
Prepare a fine julienne of carrots.
Prepare the vinaigrette.
Carefully mix the frayed ray, the salad, the julienne of carrots and the vinaigrette.



Preparation Time:
30 mins

Servings:
4 people

Mullet salad on a bed of spinach shoots

Ingredients:

Directions:

Grill the mullet fillets in the olive oil.
Dispose some of the spinach shoots in a corolla on a plate.
Cut the rest of the spinach and make a dome in the middle of the plate with the diced tomato and the finely chopped garlic .
Season everything with the vinaigrette (olive oil, grape seed oil, salt, pepper and the Provence herbs vinegar).



Preparation Time:
30 mins

Servings:
4 people

Endive salad with walnut mustard

Ingredients:

Directions:

Wash, dry and slice the endives.
Chop the shelled walnuts.
Crush the Roquefort and mix with the softened butter.
Spread the Roquefort on the slices of bread and cut into small squares.
Prepare a vinaigrette with the mustard, the oil, the vinegar and the salt.
Mix the endives and the sauce.
Present the endives on the plates with the squares of bread and Roquefort. Powder with the chopped walnuts.



Preparation Time:
30 mins

Servings:
4 people

Endive salad with walnut vinegar

Ingredients:

Directions:

Wash, dry and slice the endives.
Chop the shelled walnuts.
Crush the Roquefort and mix with the softened butter.
Spread the Roquefort on the slices of bread and cut into small squares.
Prepare a vinaigrette with the mustard, the oil, the vinegar and the salt.
Mix the endives and the sauce.
Present the endives on the plates with the squares of bread and Roquefort. Powder with the chopped walnuts.



Preparation Time:
30 mins

Servings:
4 people