French cuisine is a huge number of recipes, among which you can find not only the most sophisticated, but also relatively simple. French salad is a simple and nutritious dish. It will help to diversify the daily diet and will delight guests during the festive feast.

Classic french salad

French salad will require the most common ingredients and a little time.

Grocery list:

  • egg - 3-4 pcs.;
  • medium-sized carrots - 2 pcs.;
  • onion - 1 pc.;
  • ham - 250-300 g;
  • hard cheese - 200 g;
  • mayonnaise;
  • vinegar, sugar, onion pickling salt.

Stages of the culinary process:

  1. Peeled onions are cut in half rings, put in a deep plate. Pour 1-2 tsp. sugar, ½ tsp salt. Pour 1 tbsp. l vinegar (9%) and some hot drinking water (it should cover the vegetable), everything is mixed. Leave to marinate for 15 minutes, after which the liquid is decanted.
  2. Carrots, cheese and boiled eggs are finely rubbed.
  3. Ham is chopped into cubes.
  4. Ingredients are laid out on a flat plate, forming layers. Each row will be repeated twice.
  5. Pickled onions are placed first.
  6. Pieces of ham are placed on it. Make a mayonnaise net.
  7. The next will be a layer of eggs, and on top - again the sauce.
  8. Then carrots with the same filling are placed, sprinkled with cheese chips, impregnated with a white composition.
  9. Half the onion rings are placed on the cheese, and the remaining ham is placed on them. Lubricated with mayonnaise.
  10. Then repeat the layers: eggs with mayonnaise, carrots with the same sauce. The topmost layer is grated cheese. It does not need to be processed with anything.

To soak the dish, it is sent to the refrigerator for 2-3 hours. Before serving, decorate with parsley leaves.

Nicoise with tuna

Nicoise Salad is a famous French dish that is usually served in restaurants and has many different cooking variations. But you can follow the instructions from the simplest recipe at home.

List of ingredients:

  • canned tuna in oil - 1 can;
  • egg - 2 pcs.;
  • green beans - 200 g;
  • potatoes - 2 pcs.;
  • tomatoes - 3 pcs. (you can use 7-8 pcs. cherry);
  • lettuce - 1 bunch;
  • olives - 8 pcs.;
  • not too salty anchovies - 7 pcs.

Refueling is prepared separately.

For her take:

  • garlic - 1-2 cloves;
  • olive oil - 7–8 tbsp. l .;
  • wine vinegar - a little more than ½ tbsp. l .;
  • salt, ground pepper - to taste;
  • fresh basil leaves - 5–7 pcs.

Stages of cooking:

  1. First, make dressing, for which in a bowl combine the oil with vinegar, squeeze the garlic using a press. Pepper, salt, chopped basil leaves are added there. Mix well the mass.
  2. Boil eggs, green beans, potatoes in advance.
  3. Salad leaves are torn by hands and covered with a flat plate or serving utensils. Lightly flavored with dressing.
  4. Put a layer of beans on top, add the fill again.
  5. Knead the tuna with a fork and place it in the center of the salad bowl.
  6. Tomatoes and eggs are cut into slices. Put them around the fish.
  7. Anchovies and olives are beautifully placed on top of the created composition.
  8. Carefully distribute the remainder of the dressing over the ingredients.

And also as decoration you can use capers or onions, cut into thin rings.

Dish with apple and carrots

Many housewives prepare a French salad with apples and carrots without the addition of meat products.

List of ingredients:

  • carrots - 2 pcs.;
  • small onion - 1 pc.;
  • egg - 3-4 pcs.;
  • apple - 2 pcs.;
  • cheese - 200 g;
  • mayonnaise.

 

Culinary process step by step:

  1. Onions are cut in half rings, placed in a deep plate, pour boiling water to remove the bitterness. After 5-7 minutes water is drained (you can marinate the vegetable, as described above in the classic recipe).
  2. Rub carrots and cheese finely, apples and eggs are processed in large pieces.
  3. A layer of onion is spread on a flat plate or in a salad bowl, greased with mayonnaise.
  4. An apple is placed on it, decorated with a net of white sauce.
  5. Next is a layer of eggs, on top - pouring.
  6. Now place the carrots, soak it with sauce.
  7. For carrots - cheese, on top a grill of the same composition.
  8. Repeat the design layers: apple, eggs, carrots, shavings. Each layer, except for cheese, is certainly treated with mayonnaise.

Allow the dish to soak in the refrigerator and serve to the table, decorated with greens.

Salad "French Mistress"

An original combination of ingredients is found in the French Mistress salad.

Products that are required for the dish:

  • chicken fillet - 300 g;
  • medium-sized carrots - 2 pcs.;
  • peeled walnuts - 1 cup;
  • raisins - 200 g;
  • hard cheese - 100 g;
  • onion –1 pcs.;
  • oranges - 2 pcs.;
  • pepper (optional);
  • mayonnaise;
  • vinegar, salt and sugar for pickling onions.

Step-by-step cooking process:

  1. Cut the onion in half rings, marinate in boiling water with the addition of vinegar, sugar and salt. After 15 minutes the liquid is drained.
  2. Raisins are washed and scalded, left in this liquid so that it softens a little. Then the water is decanted. Allow raisins to dry.
  3. The nuts are crushed.
  4. Pre-cooked and chilled chicken meat is cut into pieces (you can pepper a little).
  5. Rub carrots finely, cheese - coarsely.
  6. Peeled oranges are cut into slices. A thin film is removed from each slice.
  7. Prepared foods are layered on a flat plate, remembering to grease each layer (except for nuts and oranges) with mayonnaise.
  8. The order is as follows: chicken, onion half rings, raisins, carrots, cheese, nuts, pieces of fruit.

Salad "French mistress" will turn out no less tasty if the boiled meat is replaced with smoked chicken. Before serving, the layers should be well soaked, so the dish is placed for 1 hour in the refrigerator.

Dijon mustard appetizer

Dijon mustard is one of the components of the dressing for many French salads.

A simple dish is prepared from the following ingredients:

  • fresh cucumber - 2 pcs.;
  • chicken breast - 1 pc.;
  • green peas - 1/2 cans;
  • quail egg - 4 pcs.;
  • parsley dill.

For refueling take:

  • Dijon mustard - 1 tbsp. l .;
  • olive oil - 3-5 tbsp. l .;
  • acute mustard - 1/3 tsp;
  • apple cider vinegar (or lemon juice) - 1 tsp;
  • salt, pepper - optional.

Step-by-step process of creating a salad:

  1. Prepare the dressing by thoroughly mixing all the ingredients in a deep bowl.
  2. Cucumber and meat are diced. Eggs are crushed or chopped into quarters. Greens finely chopped.
  3. Sliced ​​products are spread in a salad bowl, peas are added. All components of the dish are mixed with dressing.

Olivier in French

The classic recipe for a real French "Olivier" is markedly different from the popular and beloved Russian salad, which uses inexpensive and affordable ingredients.

For the dish you need to take the following products:

  • quail egg - 6 pcs.;
  • lettuce - 1 bunch;
  • hazel grouse - 2 pcs.;
  • potatoes - 3-4 pcs.;
  • cancer necks - 20 pcs.;
  • pickled cucumbers - 150-200 g;
  • capers - 1-2 tsp;
  • fresh cucumbers - 1-2 pcs.;
  • calf tongue - 1 pc.;
  • mayonnaise;
  • salt is optional.

Some ingredients (hazel grouse, cancer necks) cannot always be found, so they are replaced with something more affordable. Instead of game, it is advised to use a duck or quail, and replace the crayfish necks with shrimps or lobsters (although these changes will affect the taste of the dish). For dressing, it is better to use homemade mayonnaise, but you can do with purchased sauce.

Stages of cooking:

  1. Grouse is boiled in advance. Game will languish for about 2 hours. The broth should be salted during the heat treatment. When the grouse is ready, they are cut (for the salad you will need fillets).
  2. And you also need to weld the tongue. It is washed, placed in a pan. Salt water, sprinkle spices, put onion. Cooking time - 2 hours.
  3. It is necessary to prepare cancer necks. If whole crayfish are available, they should be boiled and cleaned. It is more convenient to purchase packaging with an already finished product, which is sold in some stores. Each neck can be cut in half.
  4. Potatoes and eggs are boiled, cut into pieces.
  5. Tongue, poultry fillet, cucumbers - pickled and fresh - chopped into cubes (free fresh vegetables from the skin). The capers are crushed.
  6. Lettuce leaves are torn by hands into small parts, they cover the bottom of the dishes. All prepared components of the dish are laid on top. Dressed with mayonnaise. Mixed.

French "Olivier" is usually decorated before serving. In the role of edible decor are cancer necks, black caviar (can be replaced with red), halves of quail eggs, leaves of greenery.

In the process of preparing French and any other salads, there is scope for culinary creativity. You can follow the suggested recommendations or add something interesting and new to proven recipes.

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