Description
French Bistro Salad brings Parisian charm to your table with crisp greens, perfectly poached eggs, and smoky lardons. Garten’s elegant recipe combines classic French ingredients in a simple yet sophisticated dish that transports diners straight to a charming sidewalk café.
Ingredients
Scale
Main Ingredients:
- 1 pound Roquefort cheese, thickly sliced, then crumbled
- 1 large head radicchio (0.75 pound / 340 grams)
- 2 Belgian endives (0.75 pound / 340 grams)
- 2 Granny Smith apples, unpeeled
- 2 cups caramelized walnuts or pecans (7 ounces / 198 grams)
Dressing Ingredients:
- 0.5 cup good olive oil
- 0.25 cup Champagne or white wine vinegar
- 3 tablespoons Dijon mustard, such as Grey Poupon
Seasoning:
- Kosher salt
- Freshly ground black pepper
Instructions
- Deconstruct the radicchio by halving it lengthwise through the stem, eliminating the tough core, then slice it into delicate, slaw-like ribbons, depositing the fragments into a spacious mixing vessel.
- Transform the endive by bisecting each head along its central axis, meticulously removing the core, and then carving it into elegant, diagonal strips approximately 1/4 inch (0.6 centimeters) wide, integrating these with the radicchio.
- Execute precise apple julienne by using a mandoline or sharp knife, creating uniform matchsticks approximately 1/8 inch (0.3 centimeters) thick, ensuring each slice maintains elegant symmetry before introducing them to the vegetable medley.
- Craft the vinaigrette by whisking red wine vinegar, dijon mustard, kosher salt, and freshly ground black pepper in a compact mixing bowl, then systematically emulsify by gradually incorporating extra virgin olive oil until a smooth, cohesive dressing emerges.
- Synthesize the salad components by gently drizzling the prepared vinaigrette over the vegetable mixture, sprinkling crumbled Roquefort cheese and caramelized nuts throughout, then orchestrate a thorough yet delicate tossing to ensure comprehensive flavor distribution.
- Conduct a final seasoning assessment, adding a subtle additional pinch of salt if necessary, and present the salad at ambient temperature to optimize taste and textural complexity.
Notes
- Let flavors mingle and develop by allowing the salad to rest at room temperature for a few minutes before serving, enhancing the overall taste experience.
- Achieve a silky, well-blended vinaigrette by gradually incorporating olive oil while whisking, creating a smooth emulsion that beautifully coats each ingredient.
- Select a premium Roquefort cheese to introduce a bold, tangy dimension that transforms the salad from ordinary to extraordinary.
- Create elegant, uniform bites by slicing radicchio and endives thinly and cutting apples into delicate matchsticks for perfect flavor distribution.
- Guarantee exceptional taste and texture by picking the freshest, crispest radicchio, endives, and apples available at your local market.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 1002 kcal
- Sugar: 11.5 g
- Sodium: 1634 mg
- Fat: 86.3 g
- Saturated Fat: 30.3 g
- Carbohydrates: 27.2 g
- Fiber: 8.6 g
- Protein: 29.4 g
- Cholesterol: 95.6 mg