Savoury Salad A La Francaise Recipes

Steps:

• Wash the potato, then cut it into small wedges.
• Boil the potato until just tender and let cool when done.
• At the same time, boil the eggs until hard boiled (about 10 minutes).
• Meanwhile, fry the bacon until it is as crispy as you like it.
• Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
• Set the mushrooms and onions aside when done.
• In a small bowl, whisk together the oil and mustard.
• Throw the cucumber into the bowl, along with about half the herbs and the garlic.
• When the eggs are cooked, peel and let cool.
• When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
• Use your hands to mix the salad, making sure the dressing coats everything.
• Put salad evenly into two bowls.
• Chop the eggs into four wedges each and use as a garnish.
• Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.

Steps:

• Season melon cubes.
• Add vinegar.
• Garnish with salami and chives.
• Spread cheese on bread and serve alongside.

Steps:

• Peel the onion and cut it into thin rings, or wash, trim, and slice the spring onions. Wash and trim the celery, and cut into 1/2 in (1 cm) lengths. Wash the grapes and drain well. Roughly chop the walnuts. Wash the apples, cut into quarters, and remove the cores, slice thinly, and place in a bowl. Peel, core and thinly slice the pear, and mix with the apple. Stir in the lemon juice and mix thoroughly to coat the fruit to stop it browning.
• Add the onion, celery, grapes and walnuts to the fruit. Pour over the vinaigrette dressing and toss lightly. Cover with cling film and chill in the fridge until needed.

Steps:

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

Steps:

• In a large saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce, stir until blended.
• Cover and cook for 6 to 8 minutes or until tender.
• Serve with slotted spoon.