Grandma's salad


Grandma's salad
This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.
52 K 4.3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: September 29th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 1 min.
Grandma's salad : Stage 1
Prepare 700 g green beans and reserve.

Stage 2 - ⌛ 30 min.
Grandma's salad : Stage 2
Plunge 4 potatoes into the same cooking water as the beans (there are no small savings) and cook until tender.

Stage 3 - ⌛ 5 min.
Grandma's salad : Stage 3
Meanwhile, prepare 1 red onion and chop finely.

Chop 1 bunch parsley.

Put into a salad bowl.

Stage 4 - ⌛ 3 min.
Grandma's salad : Stage 4
Dice 50 g Comté cheese.

Stage 5 - ⌛ 1 min.
Grandma's salad : Stage 5
Add to the bowl.

Stage 6 - ⌛ 5 min.
Grandma's salad : Stage 6
Cut the green beans into short lengths...

Stage 7 - ⌛ 1 min.
Grandma's salad : Stage 7
..and add to the bowl.

Stage 8 - ⌛ 4 min.
Grandma's salad : Stage 8
Once the potatoes are cooked, peel them.

Stage 9 - ⌛ 2 min.
Grandma's salad : Stage 9
Slice and add to the bowl.

Stage 10 - ⌛ 2 min.
Grandma's salad : Stage 10
Add 5 tablespoons french dressing (vinaigrette), mix well and your "grandma's" salad is ready.
Remarks
It's important to try and make this a warm salad, with both the beans and potatoes still warm from cooking, served without delay.

If you don't have Comté cheese, any other hard-paste cheese you like will do fine.
Keeping: Best eaten immediately but will keep in the fridge for later.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %180 RDI=20 %80 RDI=10 %1,670 RDI=80 %7,000 RDI: 80 %
Per 100 g2 RDI=1 %10 RDI=1 %5 RDI=1 %110 RDI=5 %440 RDI: 5 %
Per person10 RDI=5 %50 RDI=4 %20 RDI=3 %420 RDI=20 %1,750 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Sulfites, mustard
How much will it cost?
  • For 4 people : 4.80 €
  • Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sugar syrup
Sugar syrup
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.
February 21th 2011775 K3.5 8 min.
Pilau rice
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.
February 21th 2011407 K 14.4 35 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 2015107 K4.4 1 hour 50 min.
Fillets of sole meunière
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.
November 10th 2014211 K4.3 25 min.
Roast beef "like they do it in Santa Fe"
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly tender inside and can be pulled apart with a fork. The pepped-up spicy flavour is to die for!
July 30th 201782 K4.5 5 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page