Easy French Salad Recipes

Steps:

• On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Steps:

• Make the Dressing First Perhaps the most common way to make salad is to put your salad ingredients in a bowl, make the dressing separately, then toss everything together. My friend's technique, which she learned from French friends, actually makes the dressing right in the salad bowl first. She whisked her dressing ingredients in the big salad bowl, piled the salad on top of that, then just put it aside until we were ready to toss it together at the last minute. By doing this, she said, everything is ready to go and you're only washing one bowl instead of two. 3 More Tips I've been running with her idea and tweaking it for years to suit my cooking style, and here are a couple of other things I've learned along the way: Make Extra Dressing: Even if you don't plan to use all the dressing for that particular salad, you can make a full batch of the dressing in the bowl, then transfer the excess to another container to save for later. Place Sturdier Veggies on the Dressing First: Put crisper vegetables like carrots or cucumber on top of the dressing before the delicate greens and they'll make a protective barrier that will keep your greens from getting too soggy. Enjoy Easy Transport: If the dressing's already in the bowl, you can just cover the salad bowl, easily travel with it, and not have to worry about bringing the dressing along separately.

Steps:

• Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
• Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
• Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
• Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.