French Salads Supreme Recipe

I adore creating dishes that spotlight diverse, vivid flavors and nutritious elements, and my French Salads Supreme is a wonderful case in point. Its audacious core ingredients—mélange of mixed salad leaves, sweet cherry tomatoes—defiantly declare the salad’s personality.

For me, the main event is a Dijon mustard vinaigrette. It’s a tension-filled number, with the thinly sliced fennel and daikon radish (they’re the same thing, just a different name, depending on where you are in the world) adding an earthy crunch that almost makes the salad feel like a main course.

I could serve it with a whole grain and call it dinner, and we’d be too satisfied to demand anything more.

Ingredients

Salad greens: A good source of vitamins, minerals, and fiber.

Few calories.

Fennel bulbs have a texture that is crunchy and a flavor that is like anise.

They help with digestion.

Radishes provide a peppery flavor and an added crunch.

They are low in calories and may speed up metabolism.

Cherry tomatoes are full of juicy sweetness and are packed with antioxidants.

They contain vitamin C.

Walnuts are a source of healthy fats and proteins.

They are good for your heart.

Chevre: Smooth consistency, loaded with calcium.

Contributes sharpness.

Basil is an aromatic herb that enhances the flavor of a dish.

It also has potential anti-inflammatory effects, helping reduce inflammation throughout the body.

Ingredient Quantities

• 4 cups mixed salad greens (such as frisée, mâche, and arugula)
• 1 fennel bulb, thinly sliced
• 1 small bunch radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup walnuts, toasted
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Start with the vinaigrette. In a small bowl, whisk the Dijon mustard, white wine vinegar, and a pinch of salt and pepper together until smooth.

2. In a slow, steady stream, whisk in the extra virgin olive oil until the dressing is emulsified. Taste and adjust seasoning as necessary.

3. In a big salad bowl, whisk together the warm water, vinegar, mustard, salt, and pepper. Gradually whisk in the oil until the dressing is fully emulsified. Pour the dressing over the salad right before serving and toss it to coat the greens.

4. Drizzle the vinaigrette over the salad mixture, and gently toss to ensure all the ingredients are well-coated with the dressing.

5. Add the toasted walnuts to the salad for a delightful crunch; distribute them evenly throughout.

6. Crumble the goat cheese and sprinkle it over the salad so that it contrasts with the crisp vegetables in both texture and flavor. The salad is still plenty creamy, thanks to the dark port vinaigrette, but the goat cheese adds another layer of delicious, tangy creaminess.

7. Rip the fresh basil leaves into smaller pieces, and scatter them over the salad for an aromatic finish.

8. The salad should receive one last, gentle mixing to ensure that all the extra ingredients are evenly distributed throughout.

9. Sample the salad and add any necessary seasonings of salt and freshly cracked peppercorns.

10. Present as a cool, brisk starter or as an untroubled, blissful main course. Seize the moment, because this dish is best when it’s right in your lap, and not in some microwaved reheat scenario.

Equipment Needed

1. Small bowl
2. Whisk
3. Large salad bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Salad tongs or large spoon and fork for tossing
8. Optional: Small skillet or baking sheet (for toasting walnuts if not pre-toasted)

FAQ

• Q: Can I use different salad greens?You can substitute any leafy greens you prefer for the mixed salad greens, such as spinach or kale.
• Q: What can I use instead of goat cheese?A: You can use feta cheese or blue cheese instead of goat cheese in this salad.
• Q: How should I toast the walnuts?A: In a dry skillet, over medium heat, toast the walnuts for about 5 minutes, stirring occasionally, until they are golden and fragrant.
• Q: Can I make this salad ahead of time?A: The ingredients can be prepared in advance, but the best time to dress the salad is right before serving if you want it to stay fresh.
• Q: What pairs well with this salad?A: Grilled chicken or fish makes this salad a complete meal and a great accompaniment to it.
• Q: Is there a substitute for white wine vinegar?You can use apple cider vinegar or champagne vinegar in place of white wine vinegar.
• Q: How do I make the dressing creamier?A: To achieve a creamier texture in the dressing, add a tablespoon of Greek yogurt or mayonnaise.

Substitutions and Variations

Baby spinach or romaine lettuce: An excellent substitute. Both yield a delightful taste and texture, not to mention stunning visual appeal.
Fennel bulb: For a similar crunch and freshness, use thinly sliced celery or apple.
Walnuts: Experiment with pecans or almonds to achieve a distinctly flavored nut experience.
Chevre: Swap feta or blue cheese for a more potent flavor.
Basil leaves: Use freshly chopped parsley or cilantro for a different herbaceous flavor profile.