French dressing (vinaigrette)

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Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7^th 2011

Sugar syrup

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This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21^th 2011

Rémoulade dressing

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This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
863K3.9 6 min. October 3^rd 2010

Croque-monsieur

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A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
247K4 46 min. August 1^st 2010

Raw beetroot salad

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This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
145K4.1 31 min. November 2^nd 2015

Prawn salad with a crunch

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This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
93K3.5 1 hour 51 min. September 15^th 2013

White asparagus salad

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This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
113K4.3 48 min. May 21^th 2014

Poivrade artichoke Salad

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"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
90K5 23 min. August 26^th 2015

Rémoulette dressing

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This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
64K 8 min. March 27^th 2019

How to peel tomatoes using a flame

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The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
62K 11 min. July 17^th 2019

Greek salad with chicken

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This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.
6,273 43 min. August 20^th 2023

chives

Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
75K3.8 August 29^th 2023

fresh coriander (cilantro)

This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.
40K4.2 August 29^th 2023

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,7384.6 March 13^th 2021

Chive flowers

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
42K4.4 May 29^th 2019

Cooking cauliflower

Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
6,9143.3 August 29^th 2023

Toss the salad

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
2,0895 March 8^th 2024