Light grated for lunch or mixed salad for dinner? No rest for the traditional salad, composed without borders and without respite! Not a homeland without salad, not a restaurant without a mix, not a plate of fries without its vegetables. Leafy or colorful version, the salad is more than a dish, it's an institution! And the recipes are not mistaken, cheerfully combining ideas from elsewhere and local terroir in classic but not trivial flavors ...
Discover all our salad recipes, sweet and savory on the 'Salad Recipes' application
The specialty of the classic salad? The trip. If each country has its version, each version sees the country. Many imported recipes are now legendary, cooked and revisited until they are rooted in our heritage. It’s impossible, in the long run, to guess who is from here, who is from elsewhere, nor how much is from or processed in salads around the world! It is therefore impossible not to consider the traveling salad as an essential classic ...
Fortunately, the names stuck to them to better distinguish them. If the hot goat cheese salad with Serrano ham is Italian, Greece has created tomato, feta and olives. The coleslaw mixes carrots and white cabbage, the American Waldorf with grapes or Caesar with chicken and the Moroccan in grilled barbecue ... Salad with salmon? Norwegian, while the salad of grilled peppers is said to have Algerian origins. The endive and goat cheese salad? No one really knows, but foodies love it!
Cosmopolitan, colorful, global and borderless, okay. But the salad classics are also French, with a predilection for recipes from the south, between Provence and the Mediterranean! The Mediterranean salad is well worth the Niçoise salad, the noodle salad with goat cheese and vegetables is from our region, as is the fig, goat cheese and raw ham salad or the essential warm goat cheese salad. As for the Paris mushroom salad with Provence herbs, it's hard to be more national ...
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Discover all our salad recipes, sweet and savory on the 'Salad Recipes' application
The specialty of the classic salad? The trip. If each country has its version, each version sees the country. Many imported recipes are now legendary, cooked and revisited until they are rooted in our heritage. It’s impossible, in the long run, to guess who is from here, who is from elsewhere, nor how much is from or processed in salads around the world! It is therefore impossible not to consider the traveling salad as an essential classic ...
Fortunately, the names stuck to them to better distinguish them. If the hot goat cheese salad with Serrano ham is Italian, Greece has created tomato, feta and olives. The coleslaw mixes carrots and white cabbage, the American Waldorf with grapes or Caesar with chicken and the Moroccan in grilled barbecue ... Salad with salmon? Norwegian, while the salad of grilled peppers is said to have Algerian origins. The endive and goat cheese salad? No one really knows, but foodies love it!
Cosmopolitan, colorful, global and borderless, okay. But the salad classics are also French, with a predilection for recipes from the south, between Provence and the Mediterranean! The Mediterranean salad is well worth the Niçoise salad, the noodle salad with goat cheese and vegetables is from our region, as is the fig, goat cheese and raw ham salad or the essential warm goat cheese salad. As for the Paris mushroom salad with Provence herbs, it's hard to be more national ...
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