French Salads and Mayonnaise | The French Chef Season 1 | Julia Child

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive and lower in fat.

tuna

🥗Healthier: chickpeas

💰Cheaper: canned salmon

Chickpeas are a plant-based protein alternative.

balsamic vinaigrette

🥗Healthier: lemon juice and olive oil

💰Cheaper: red wine vinegar

Red wine vinegar is a budget-friendly dressing option.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Iceberg lettuce is more affordable and still provides crunch.

Take Boston lettuce, chicory, romaine, and escarole for the salad.

Wash the lettuce by cutting around the root and placing the leaves in a basin of water to remove sand.

Pump the lettuce up and down in the water to clean it, checking for dirt.

Drain the water using a colander or a French salad basket.

Toss the wet lettuce in the colander to remove excess water.

Place the wet lettuce in a clean towel, roll it up gently, and refrigerate for 1-2 hours to dry.

Prepare the salad dressing by combining wine vinegar, dry mustard, salt, and pepper in a jar.

Add chopped green onion to the dressing mixture.

Pour in olive oil, shake the jar, and taste the dressing, adjusting as necessary.

Just before serving, toss the dry salad with the freshly made dressing.

Sprinkle fresh herbs over the salad before serving.

Rub a piece of garlic over stale French bread and toss it in the salad for flavor.

For a mimosa salad, push hardboiled egg yolk through a sieve and mix with minced herbs, then sprinkle over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens