Classic French Carrot Salad

This recipe has been a childhood classic starter for lunch or diner.

It is an easy and fresh salad and I remember enjoying it a lot during meals at my parents and at my grand-parent’s place.

I am writing here with the recipe of the balsamic vinaigrette that I am using but you can also use a lemon vinaigrette (just replace the balsamic vinegar with lemon juice).

Another option is the one that my brother and my sister were enjoying: instead of a vinaigrette, they would just add sugar to the shredded carrots. I was never tempted by it but they really enjoy it. And would still have it as a starter for lunch/diner.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh garlic
  • 2 medium size carrots, peeled and shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon(pinch) ground black pepper

Preparation:

In a small bowl, whisk the balsamic vinegar, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and garlic and mix together.

This serves 2 to 4.

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Endive Winter Salad

Winter is not completely over but I can feel how everyone around me would like to see spring come up.
Last week, few people including me got lighter sweaters and jackets out again but it was still pretty cold and windy, which doesn’t help. We all got back into our winter jackets, putting our spring ones on hold for a little bit more.

It is nice cooking according to the season and we used to have this salad during winter in my family when I grew up.

Winter salad

Ingredients

– 3 endives
– 2 apples (ideally Golden, or any slightly acid kind)
– gruyere
– 100g / 3.5oz coarsely chopped walnuts
– 100g / 3.5oz bacon (optional)

You can add or reduce quantities based on your preferences and a good balance between the ingredients. The apple brings a freshness to balance the “heaviness” of the gruyere and walnuts.
You can also put tomatoes instead of apples and use another kind of cheese, like blue cheese, Gorgonzola or Roquefort, just to name a few.

This salad can be served as an appetizer (antipasti) or can be an entree on its self, for which i add the bacon.

Preparation

Wash and chop the endives crosswise into 1/4-inch-thick slices.
Peel and cut the apples.
Cut the gruyere in small pieces.

In a bowl, mix the endives, apples, gruyere and walnuts. Add vinaigrette. I like to do the basic vinaigrette with olive oil, mustard and balsamic vinegar. For this salad, it is also nice to add some honey to the vinaigrette.

Just before serving, cook the sliced bacon in a pan. You don’t need to add olive oil in the pan, the fat of the bacon will do the job when reducing.

Put the salad on each plates and add a little bit of bacon on top of each before serving.

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Grapefruit, Avocado & Tomato Salad

Staying at home for hurricane Sandy with lots of supply is just making me wanna cook…

To get vitamins, I decided to do this really good and original salad.

This one of my so-called secret recipe: everybody is very surprised by the combination and even if some are doubtful, it ends up always being a huge success. And nobody can guess the sauce 🙂

Grapefruit, Avocado & Tomato Salad

Ingredients
– 1 grapefruit
– 2 small tomatoes
– 1 avocado
– 1 tbsp of mayonnaise

Preparation

Take off all the skin of the grapefruit Di you only have the flesh.

This part might be the longest, especially if you ate not used to do it.
I am not a big fan if anything time consuming when cooking but this is so much better that it’s worth the time and effort.

Cut the avocado and tomatoes in small pieces and mix everything together.

Add 1 tbsp of mayonnaise in the mix.

You can also replace the avocado with shrimps for a non-vegetarian version, also delish!

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The 20’s and a Pic-nic

We went to a flapper party this week-end on Governor Island – meaning everybody is dressed up as in the 1920’s.

While meeting with friends, we brought our food & blankets.

Our added value to this delicious pic-nic was:

– 1 piece of this delicious saucisson that I got directly from France – god I had forgotten how good saucisson was and I am so glad I could take some back from France!

– rice salad with tomatoes/orange sweet pepper/cucumber/avocado/hard boiled egg

Fresh rice salad & veggies

In a bowl mix the tomatoes, cucumber, sweet pepper, avocado chopped in small pieces.

Once the rice is cooked, put it under cold water to cool it down.

Put one egg in boiling water for 10 minutes. Once it is cooked, put under cold water as well to cool it down. Peel, remove the membrane and chop in small pieces.

Add the rice and the hard boiled egg chopped to the mix.

Prepare the vinaigrette: mix half a tea spoon of mustard with 1 teaspoon of balsamic vinegar. Add salt and pepper. Add olive oil while mixing energetically at the same time (2-3 tablespoon).

Add the vinaigrette at the last minute before serving/eating.

If you prepare this in advance, the trick to avoid the avocado turning black is to add lemon juice on it when you add it in the salad. This is working pretty well for a few hours.

Another trick is to leave the avocado pit in the salad and remove it at the last minute. It used this trick this time and it worked well, the avocado was not brown at all!

For dessert, I had raspberry cookies that I brought back from France.
I used to have these when I was a kid and they are my favorites!

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