Main Dish Salad Recipes With A French Touch
Here are two main dish salad recipes from France: one features duck
confit and the other green lentils and goat cheese. Serve both with a
crusty loaf of quality French bread for a light but satisfying meal.
Salade de confit de canard
(Duck Confit Salad)
6 cups mixed salad greens, washed and dried
1 Belgian endive
1 apple
1/2 lemon
2 duck confit thighs
1 tablespoon sherry vinegar
2 tablespoons finely chopped shallot
1 tablespoon chopped chives
salt and pepper
1/4 cup olive oil
To get rid of the bitter core of the endive: Slice 3/4 inch off the root end of the endive. Throw away the outer leaves and the root end. Allow the other leaves to fall away and save. Slice another 1/2 inch off the root end and throw this away. Save the leaves that fall away. You may need to repeat the process once more, depending on the size of the endive. Slice the saved endive leaves into small pieces.
Peel the apple, then cut it in small triangles. Sprinkle with the lemon juice to keep it from turning brown.
Place a large heavy skillet on medium high heat and warm until hot. Place the duck thighs in in the skillet and cook, turning as needed, until warmed through and crispy - about five minutes. Place the duck on a cutting board and shred off the meat from the bones. Slice as necessary.
Meanwhile prepare the vinaigrette. In a salad bowl, whisk together the vinegar, chopped shallot, chives, and salt and pepper to taste. Let sit for a few minutes so the flavors can infuse the vinegar, then slowly whisk in the olive oil in a steady stream.
Place the mixed salad greens, sliced endive, and sliced apple in the salad bowl with the vinaigrette and toss to mix the salad. Place on 2 large salad plates. Top with the warm duck confit and serve immediately.
Makes 2 main dish salad servings.
Salade tiede de lentilles
(Warm Lentil Salad)
Lentils:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, peeled and minced or pressed
2 teaspoons mixed dried herbs (a mix of thyme, oregano, and basil works well)
salt and pepper
1 cup dry white wine
2 cups water
1 cup small green French lentils
Vinaigrette:
1 1/2 tablespoons red wine vinegar
1/2 teaspoon mustard
1 teaspoon mixed dried herbs
salt and pepper
1/4 cup olive oil
Finish:
6 cups mixed salad greens
4 ounces fresh goat cheese, crumbled
Place a medium sized saucepan on medium heat and add the olive oil. Warm for one minute, then add the onions and garlic and cook for about 5 minutes or until they are soft. Stir in herbs, and salt and pepper to taste. Add wine, water and lentils and bring to a boil.
Turn down heat and cover tightly with a lid. Cook until lentils are done - about 30 to 40 minutes. If there is any liquid remaining in the pot after cooking, drain the lentils.
While the lentils are cooking, prepare the vinaigrette. In a salad bowl, whisk together the vinegar, mustard, herbs and salt and pepper. Allow the flavors to infuse for a few minutes.
When you are ready to serve, slowly whisk the olive oil into the vinegar mixture to finish making the vinaigrette. Stir in the warm lentils. Distribute the mixed greens on 2 large salad plates. Top with the lentils and then the crumbled goat cheese.
Makes 2 main dish salad servings.
Salade de confit de canard
(Duck Confit Salad)
6 cups mixed salad greens, washed and dried
1 Belgian endive
1 apple
1/2 lemon
2 duck confit thighs
1 tablespoon sherry vinegar
2 tablespoons finely chopped shallot
1 tablespoon chopped chives
salt and pepper
1/4 cup olive oil
To get rid of the bitter core of the endive: Slice 3/4 inch off the root end of the endive. Throw away the outer leaves and the root end. Allow the other leaves to fall away and save. Slice another 1/2 inch off the root end and throw this away. Save the leaves that fall away. You may need to repeat the process once more, depending on the size of the endive. Slice the saved endive leaves into small pieces.
Peel the apple, then cut it in small triangles. Sprinkle with the lemon juice to keep it from turning brown.
Place a large heavy skillet on medium high heat and warm until hot. Place the duck thighs in in the skillet and cook, turning as needed, until warmed through and crispy - about five minutes. Place the duck on a cutting board and shred off the meat from the bones. Slice as necessary.
Meanwhile prepare the vinaigrette. In a salad bowl, whisk together the vinegar, chopped shallot, chives, and salt and pepper to taste. Let sit for a few minutes so the flavors can infuse the vinegar, then slowly whisk in the olive oil in a steady stream.
Place the mixed salad greens, sliced endive, and sliced apple in the salad bowl with the vinaigrette and toss to mix the salad. Place on 2 large salad plates. Top with the warm duck confit and serve immediately.
Makes 2 main dish salad servings.
Salade tiede de lentilles
(Warm Lentil Salad)
Lentils:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, peeled and minced or pressed
2 teaspoons mixed dried herbs (a mix of thyme, oregano, and basil works well)
salt and pepper
1 cup dry white wine
2 cups water
1 cup small green French lentils
Vinaigrette:
1 1/2 tablespoons red wine vinegar
1/2 teaspoon mustard
1 teaspoon mixed dried herbs
salt and pepper
1/4 cup olive oil
Finish:
6 cups mixed salad greens
4 ounces fresh goat cheese, crumbled
Place a medium sized saucepan on medium heat and add the olive oil. Warm for one minute, then add the onions and garlic and cook for about 5 minutes or until they are soft. Stir in herbs, and salt and pepper to taste. Add wine, water and lentils and bring to a boil.
Turn down heat and cover tightly with a lid. Cook until lentils are done - about 30 to 40 minutes. If there is any liquid remaining in the pot after cooking, drain the lentils.
While the lentils are cooking, prepare the vinaigrette. In a salad bowl, whisk together the vinegar, mustard, herbs and salt and pepper. Allow the flavors to infuse for a few minutes.
When you are ready to serve, slowly whisk the olive oil into the vinegar mixture to finish making the vinaigrette. Stir in the warm lentils. Distribute the mixed greens on 2 large salad plates. Top with the lentils and then the crumbled goat cheese.
Makes 2 main dish salad servings.
