A simple French salad made with a variety of vegetables and a homemade vinaigrette.
Prep 20 min · Cook 0 min · Serves 4
Ingredients
Dijon mustard1 tbsp(for the vinaigrette)
Red wine vinegar2 tbsp · 30 ml(for the vinaigrette)
Honey1 tsp(for the vinaigrette)
Salt½ tsp(for the vinaigrette)
Pepper¼ tsp(for the vinaigrette)
Extra-virgin olive oil½ cup · 120 ml(for the vinaigrette)
Lettuce4 cups(torn into bite-sized pieces)
Tomatoes2(diced)
Cucumber1(diced)
Carrots2(grated)
Radishes4(thinly sliced)
Peas1 cup(fresh or frozen)
Green beans1 cup(trimmed and blanched)
Eggs2(hard-boiled and sliced)
Instructions
To make the vinaigrette, whisk together the mustard, vinegar, honey, salt, and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until the dressing is emulsified.
In a large bowl, combine the lettuce, tomatoes, cucumber, carrots, radishes, peas, and green beans.
Drizzle the vinaigrette over the salad and toss to coat.
Arrange the sliced eggs on top of the salad.
Serve the salade paysanne immediately.
The salad that empties the crisper drawer and makes a virtue of it. Whatever the
garden gave that week ended up in the bowl, held together by the same honest
mustard vinaigrette every time.
The Chef's Touch Salade paysanne is a flexible recipe that can be customized with your favorite vegetables. Try adding other ingredients, such as grilled chicken, avocado, or crumbled cheese. It pairs well with a variety of side dishes, such as crusty bread or a bowl of soup.
