Stories Collected While Living in France

French la Vie

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French Salad

Leafy-lettuce

 

 

In France lettuce is called, "Salade" (pronounced: Salad).

And salad is called, "Salade" in French too.

Let-us talk about the classic salad in Provence.

First you take a lettuce and tear the leaves big. Do not, and I repeat not, in bite size pieces. The bigger the better, maybe tear them in half that is enough.

For the dressing: Olive oil, vinegar, mustard, salt and pepper.

 

Garlic

 

Garlic is "Ail" in French. Pronounced, "I". You can say, "Aie! Aie! Aie!" when you are hurt, because "Aie" (pronounced, "I" as well) also means, "Ouch."

Crush one garlic in the salad per two people, enough to hear them say, "Aie!" and have you guess, Ouch or Garlic?

 

 

Salad

 

 

 

Do you have a favorite salad dressing?

Comments

18 responses to “French Salad”

  1. Marilyn

    I have a hard time finding a salad dressing I like. I think this one would be my favorite.

    Reply
  2. Toni

    i like olive oil, a thick raspberry vinegar and Italian spice mix (google Carrabba’s olive oil dip for bread).

    Reply
  3. g

    I am hoping people share their recipes I love salad dressing ans usually buy the store kind SO LAME of me-looking forward to these suggestions!

    Reply
  4. Jacklynn Lantry

    I love sesame dressing: To taste (experiement here) Mix olive oil and balsamic vinegar (usually 2-1 ratio, a few tablespoons of soy sauce, a couple splashes of toasted sesame oil, a fat clove of garlic (crushed or minced) a couple tablespoons of honey and a load of minced ginger. YUM. Cory I put chopped fennel in all my salads now:)

    Reply
  5. Kathie

    Bleu cheese, Roquefort or Gorgonzola salad dressing. Oh yes indeedy, I’m so-o-o American 😉
    And I like a variety of leaf lettuces mixed together (“mesclun”), especially from our garden, plus garbanzo beans, shelled garden peas, beets, sliced radishes, grated carrot, thin-sliced green onions… basically I can make an entrée of salad!
    What’s the difference in French between “salade” and “laitue”?

    Reply
  6. Taste of France

    I usually make a simple vinaigrette of olive oil and homemade red wine vinegar, with a clove of crushed garlic and a spoon of Dijon mustard. I put it in a jar with a lid and shake; too lazy to do the emulsifying.
    Husband just pours vinegar and oil over the salad, and somehow it’s always delicious, though sometimes a tad too salty. Is it because he gets the proportions just so or is it because everything tastes better when it’s served to you and you didn’t have to make it?

    Reply
  7. Lisa DeNunzio

    For me, classic is best. For an Italian style dressing you can leave out the mustard. Even better is simply olive oil, lemon, salt and pepper over peppery arugula.

    Reply
  8. Mardog

    Right now in the winter. Olive oil, lemon juice, dab of mustard, dab of lemon marmalade from our trees, pepper and NaCl. <3

    Reply
  9. Janet Eiffel

    Start with about 3/4 cup
    of olive oil in a jar,
    add a couple of tablespoons balsamic vinegar,
    about 2 tablespoons sweet honey mustard
    and 2 tablespoons fig jam,
    (or your favorite jam)
    put the lid on the jar really tight
    and shake it till your socks fall off.
    It’s messy, but Ooooooooh so good.

    Reply
  10. g

    love am going to make this weekend

    Reply
  11. g

    love-cannot wait to make love the jar idea!

    Reply
  12. g

    yum-so good!

    Reply
  13. g

    this sounds delish but what is NaCl?

    Reply
  14. g

    OH BOY-SOUNDS DELICIOUS another MUST TRY!

    Reply
  15. Jeanne

    http://chindeep.com/saladdressings

    Reply
  16. g

    thank you and saved-let the homemade dressing begin!

    Reply
  17. Gail

    I am wondering why not ‘bite sized’ leaves? In NYC all of the popular made to order salad places chop the salads up. You stand at a counter, pick all of the ingredients and then chop chop chop. Pick a dressing, then toss and go. At home my go to dressing is approximately 50% olive oil 25% lemon juice and 25% white balsamic. Love your new header!

    Reply
  18. Mardog

    Salt 🙂

    Reply

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