French Salad Salade Composee
Experience the timeless elegance of French cuisine with this "French Salad Salade Composée" recipe, a vibrant medley of fresh, wholesome ingredients artfully arranged on a plate for a visually stunning meal. Featuring crisp mixed greens, cherry tomatoes, tender green beans, buttery baby potatoes, and protein-rich options like flaked tuna or grilled chicken, this dish is both satisfying and nutritious. The salad is crowned with quartered hard-boiled eggs, briny Kalamata olives, and a tangy Dijon vinaigrette, bringing a harmonious balance of flavors and textures. Perfect as a light lunch, appetizer, or dinner, this classic composed salad pairs beautifully with warm crusty bread and your favorite wine. Ready in just 30 minutes, it’s the ideal choice for those seeking a healthy, flavorful, and impressive dish.
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Recipe Information
Ingredients
- 4 cups Mixed salad greens (e.g., arugula, frisée, butter lettuce)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, thinly sliced
- 2 large Hard-boiled eggs, peeled and quartered
- 1 cup Green beans, trimmed and blanched
- 0.25 small Red onion, thinly sliced
- 1 cup Cooked baby potatoes, halved
- 0.5 cup Kalamata olives, pitted
- 4 ounces Canned tuna or grilled chicken, flaked or sliced
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Shallot, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Prepare the hard-boiled eggs by boiling them for 9-10 minutes, then transfer them to an ice bath to cool. Peel and quarter them once cooled.
Trim the green beans and blanch them in boiling water for 2-3 minutes until tender-crisp. Immediately transfer the beans to an ice bath to stop the cooking process. Drain and set aside.
Cook the baby potatoes in salted boiling water until fork-tender, about 10 minutes. Drain, cool, and halve them.
Whisk together the olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and black pepper in a small bowl to make the vinaigrette. Adjust seasoning to taste.
On a large serving plate or individual plates, arrange the salad greens as the base.
Artfully arrange the cherry tomatoes, cucumber slices, green beans, halved potatoes, red onion slices, and olives on top of the greens in separate sections.
Place the flaked tuna or sliced chicken along one section of the plate. Add the quartered hard-boiled eggs in another section.
Drizzle the vinaigrette evenly over the salad, ensuring all sections are lightly dressed.
Serve immediately as a beautiful composed salad and enjoy the fresh, vibrant flavors.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
