The word “salad” means different things to different people. When I was young, salad was the part of dinner I hated. To Shakespeare, salad was an adjective to describe a time of youthful inexperience or indiscretion: “…my salad days when I was green in judgement.” To Escoffier, salads were either simple or compound. English language dictionaries define a salad as either 1) a dish consisting of green, leafy raw vegetables, often with radish, cucumber, or tomato, tossed with a dressing; 2) a cold dish of chopped fruit, meat, fish, eggs, or other food, usually prepared with a dressing; or 3) a green vegetable or herb used in salad, especially lettuce.

In some parts of America, a salad is a bowl of iceberg lettuce topped with a dressing from a bottle — maybe there’s a tomato added for color. To those who despise iceberg lettuce, Ogden Nash’s words ring true:

I cheerfully forgive my debtors,
But I’ll never pardon iceberg lettuce,
A pallid package of rigidity,
A globe of frozen insipidity.

Luckily for most of us, a salad is more than iceberg lettuce. In fact, a salad may contain no lettuce at all.

The earliest reference to salad in the Oxford English Dictionary is from a late 14th-century cookbook titled Forme of Cury:

Salat. Take persel, sawge, garlec [etc.] … waishe hem clene … and myng hem wel with rawe oil, lay on vyneger and salt, and serve it forth.

T. Sarah Peterson, in Acquired Taste, confirms that the above example is the only reference to salads she found in any of the 14th- and 15th-century French cookbooks she examined.

Judging from the French language cookbooks I have reviewed, salads are either given a separate section or represented generously throughout the text. French cooking magazines regularly have whole issues devoted to salads. And why not? When the weather is warm and the ingredients are fresh, salads of many forms make for good eating.

In selecting the recipes to include under the category of salads, I made the arbitrary decision to only include recipes where the original author started the title with the word “salade.” I also arbitrarily decided to exclude fruit and other salads generally eaten for dessert. Many of these recipes in the list are for salads without any lettuce. Others combine greens with other ingredients.

Other salad recipes previously published elsewhere on this web site:

©2000, 2014 Peter Hertzmann. All rights reserved.

Salade Cressonnière is a warm potato salad with a strong component of hardboiled egg. The watercress and herbs round out the flavor. Using a long variety of potato, such as fingerling, allows each of the slices to be about the same size. The original French recipe called for a variety of new potato not available in the United States — charlotte. Using a heated serving plate will help the salad stay warm.
salade cressonnière
450 g (1 lb)
new potatoes, such as fingerlings
dry white wine
1 extra‑large
egg, hard‑cooked 9 minutes, peeled, and finely crushed with a fork
1⁄2 medium
yellow onion, very thinly sliced
11⁄2 T
wine vinegar
41⁄2 T
olive oil
2 T
finely minced herbs, a combination of flat‑leaf parsley, chervil, chives, and tarragon
1⁄2 bunch
watercress, leaves only
salt and fresh ground pepper
1. Place the potatoes in a saucepan. Cover with cold water, salt, and bring to a boil. Cook until tender, but not falling apart. Drain and peel. Trim off ends of potatoes and slice into 3‑mm (1⁄8‑in) thick slices. Place in a bowl and sprinkle with white wine and keep warm in a 75 °C (170 °F) oven. Stir occasionally.
2. In the meantime, soak onions in cold water for 20 minutes. Drain. Place the onions on a clean kitchen towel, gather up the corners, and squeeze the onions tightly to expel as much water as possible. Remove the onions from the towel and set aside.
3. Whisk the vinegar and oil together. Set aside.
4. Just before serving, drain the potatoes and combine with vinaigrette, herbs, onions, salt and pepper. Divide salad among serving plates and strew most of the crushed egg on top. Gently mix the watercress with a little olive oil and mound on top of the potatoes. Sprinkle the remaining egg on top of the watercress.
Yield: 4 servings, as side dish.
Ref: Joël Robuchon, Le Meilleur & le Plus Simple de la Pommes de Terre, 1994, page 80.

©2000, 2014 Peter Hertzmann. All rights reserved.

I first ate Salade de Bœuf at a small, left bank bistro on my first trip to Paris in 1994. I loved it from the first bite. This version from Michelin three-star chef Bernard Loiseau is topped with fried onions — a great addition. The onions need to be sliced as thinly as possible so they crisp nicely. If served as a first course as part of a formal dinner, arrange the beef in a fan shape on the edge of a smaller serving of greens. Then decorate the combination with the onions.
salade de bœuf aux oignons fanes frits
250 g (1⁄2 lb)
rare, cooked steak, cut 2‑cm (3⁄4‑in) square by 3‑mm (1⁄8‑in) thick
2 servings
mixed greens for salad
salt and freshly ground black pepper
vinaigrette:
1⁄2 T
sherry vinegar
21⁄2 T
walnut oil
1
cornichon, 2‑mm (1⁄16‑in) dice
1 T
finely diced shallots
leaves from 3 sprigs
chervil, coarsely chopped
oignons frits:
1⁄2 medium
onion, thinly sliced
all‑purpose flour
1. Combine the vinegar and oil with a whisk. When emulsified, combine with cornichon, shallots, and chervil. Combine half the vinaigrette with the beef and set aside. Set remaining vinaigrette aside.
2. Heat oil to 160 °C (320 °F) for deep‑frying. Dust onions with a small amount of flour. Fry onions briefly, in small batches, until they start to color. Drain well on absorbent paper and set aside.
3. Combine salad greens with the remaining vinaigrette, salt, and pepper. Divide on serving plates. Divide beef on salads and top with onions.
Yield: 2 servings.
Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 228.

©2000, 2014 Peter Hertzmann. All rights reserved.

Although this recipe for Salade de Champignons can be made with any white mushroom (champignon de Paris), small to medium ones with very tight caps are best. Trim the stems flush with the cap and peel the caps instead of washing. Slice the spring onion as thinly as possible. If a spring onion is not available, use a small shallot sliced crosswise — also as thinly as possible. If you’re not a fan of tarragon, substitute minced chives.
salade de champignons
150 g (6 oz)
common mushrooms, stems trimmed, peeled, thinly sliced
salt and freshly ground black pepper
pin
finely granulated sugar
1 T
lemon juice
3 T
olive oil
1
spring onion, white portion only, very thinly sliced lengthwise
1⁄2 T
minced tarragon, or chives
1. Place the mushrooms in a bowl. Season with salt, pepper, and sugar and mix. Add lemon juice and oil. Mix well. Add onion and tarragon. Mix again.
Yield: 2 to 3 serving.
Ref: Paul Bocuse, La Cuisine du Marché, 1998, page 26.

©2000, 2014 Peter Hertzmann. All rights reserved.

Salade de Choucroute Crue aux Cervelas Rôtis uses two ingredients common to the Alsace — choucroute and cervelas. In German, this would be sauerkraut and knackwurst. In my experience, German sauerkraut tends to be less salty than American brands so I generally use ones imported from Germany. In either case, thoroughly rinse pickling liquid from the sauerkraut. For the cuts to be made effectively in the sausage, it is important to use one made with a natural casing.
salade de choucroute cure aux cervelas rôtis
250 to 280 (8 to 10 oz)
fresh sauerkraut, drained
340 to 450 g (12 to 16 oz)
knackwurst, cervelas, or other mild pork sausage
3
shallots, minced
2 T
unsalted butter
11⁄2 T
balsamic vinegar
sauce:
1⁄2 T
dijon‑style mustard
11⁄2 T
sherry vinegar
3 T
olive oil
4
whole juniper berries
2
whole cloves
2 sprigs
thyme
8
whole coriander seeds
salt and freshly ground black pepper
1. One day in advance, blanch sauerkraut for 20 minutes in water. Drain and refresh in cold water. Squeeze as much of the water as possible from the sauerkraut. Whisk together the sauce ingredients and combine carefully with the sauerkraut. Refrigerate until the next day.
2. Split the sausages in half lengthwise. Make diagonal crosscuts, through the cut surface, about 6 mm (1⁄4 in) apart. Do not cut through the skin. Divide the sauerkraut on the serving plates.
3. Over medium‑low heat, melt butter and fry shallots until they soften and color a bit. Add sausages, skin side up and cook slowly until slightly browned. Flip onto skin side and brown a bit more. Arrange cut‑side‑up on the sauerkraut.
4. Raise heat to high and deglaze frying pan with vinegar. Divide the hot vinegar over the sausages.
Yield: 2 serving.
Ref: Marcel Lanthermann, Guide Cuisine, June 1997, page 27.

©2000, 2014 Peter Hertzmann. All rights reserved.

To my knowledge, coco beans are not available in the United States — at least not by that name. I have seen dried beans being sold as “small white beans” or “white navy beans” that appear similar, although in some cases not quite as round in shape. The coco beans I used for this recipe are about 1/4-inch long and swell substantially during cooking. If old mimolette (an orange-colored French cheese similar to Dutch Edam) is not available, subsititute a well-aged Parmigiano-Reggiano. Use a vegetable peeler to make the shavings thin.
salade de cocos, sheetakés et vieille mimolette
100 g (31⁄2 oz)
“coco” beans, hydrated overnight
3 medium (about 5‑cm [2‑in] diam)
fresh shiitake mushrooms, stems removed, very thinly sliced
1 T
minced shallots
350 ml (11⁄2 c)
veal stock
2 t
red wine vinegar
2 t
olive oil
salt and freshly ground black pepper
10 to 12 small
arugula leaves
7 g (1⁄4 oz)
mimolette shavings
1. Place beans in a small saucepan with mushrooms, shallots, and stock. Bring to a boil. Cover and simmer until the beans are tender, about 90 minutes to 2 hours. Remove the contents from the saucepan and cool to room temperature.
2. Combine cooled beans with vinegar and oil. Adjust seasonings. Combine with arugula and divide among serving dishes. Sprinkle mimolette shavings on top.
Yield: 2 servings.
Ref: inspired by a similar dish at Restaurant Les Bookinestes, Paris, France, October, 1999.

©2000, 2014 Peter Hertzmann. All rights reserved.

I’m not a big fan of cucumbers. One day I was stuck with one in my refrigerator, and instead of throwing it out, I decided to try this recipe from Michelin three-star chef Roger Vergé. I’m still not a fan, but I do like them prepared in this manner. The “salt curing” of the cucumbers changes their texture and mellows the flavor. It also reminds me of the way cucumbers are similarly prepared in Japanese cooking.
salade de concombres à la crème de cerfeuil
1 large or 2 small
cucumbers, peeled, seeded, 11⁄2‑mm (1⁄16‑in) crosswise slices
2 T
coarse salt
2 T
well‑chilled heavy cream
1⁄2 t
Dijon‑style mustard
lemon juice
3 T
roughly chopped chervil
finely ground white pepper
1. Combine cucumbers with salt and refrigerate for 2 to 3 hours.
2. Whisk cream until thick but not firm. Incorporate mustard. Add lemon juice to taste. Add chervil and white pepper. Set aside in refrigerator to chill.
3. Rinse cucumber slices in cold water until they no longer taste salty. Drain well, pressing down in strainer to remove as much liquid as possible.
4. Combine cucumber slices with sauce. Serve very cold.
Yield: 2 servings.
Ref: Roger Vergé;, Cuisine of the Sun, page 49.

©2000, 2014 Peter Hertzmann. All rights reserved.

When I was young, chicken livers were a regular part of my mother’s cooking routine. But as an adult, it’s not something I find often on menus except for the occasional chopped chicken livers in sandwich shops. The first time I had Salade de Foies de Volailles Tièdes was in a “chain” French restaurant in London called Le Piaf. I returned many times for the same dish. This preparation, served with some crusty bread, makes for a nice summer evening meal.
salade de foies de volailles tièdes
combination of oak leaf lettuce, arugula, and frisée greens for 2 salads
vinaigrette:
extra virgin olive oil
sherry vinegar
salt and freshly ground black pepper
foies:
1 T
unsalted butter
1⁄2 medium
shallot, finely minced
3⁄4 lb
chicken livers, cleaned and quartered
salt and freshly ground black pepper
1⁄4 c
port wine
2 T
heavy cream
1⁄2 T
minced flat‑leaf parsley
1. Place greens, salt, and pepper in a bowl and set aside.
2. Heat butter over medium heat in a frying pan. Fry shallots until soft but not browned. Increase heat and add livers. Sprinkle with salt and pepper. Fry livers until seared on all sides. Add wine, then cream. Start to reduce. When livers are cooked, remove with a slotted spoon and set aside. Continue to reduce sauce.
3. Mix greens with oil and vinegar. Arrange on serving plates.
4. When sauce is reduced, return livers to sauce and divide combination over greens.
5. Sprinkle with parsley and serve.
Yield: 2 servings.
Ref: Le Cordon Bleu at Home, 1991, page 306.

©2000, 2014 Peter Hertzmann. All rights reserved.

Sautéed foie gras is currently popular both in the U.S. and in France. For my money, I prefer to cook foie gras in a manner where less of the fat is rendered out. But if someone else is paying, sautéed is fine with me! Frédéric Médigue, a Michelin one-star chef in Amondans, France, trims the edge of the liver a small amount to expose the fine blood vessels. He then soaks the foie gras in a salt solution for an hour. The foie gras becomes fairly pliable after soaking and Chef Médigue swears that less fat is lost during cooking. Whether soaked or not, it is very important not to overcook the foie gras.
salade de foie gras chaud aux raisins
175 g (6 oz)
foie gras in 6‑mm (1⁄4‑in) slices
salt and freshly ground black pepper
granulated sugar
60 g (1⁄2 c)
halved grapes
3 T
verjus
2 T
veal stock
3 T
unsalted butter
2 servings
salad greens
1. Heat a frying pan, large enough to hold the foie gras in a single layer, over high heat. Sprinkle foie gras with salt, pepper, and a pinch of sugar. When pan is very hot, sear—do not over cook—foie gras on both sides. Transfer to a tray lined with absorbent paper and keep warm.
2. Discard the fatty juices from the pan. Deglaze with verjus and grapes. When boiling, add veal stock. Salt and pepper and return to a boil. Add butter, remove pan from heat, and mix until butter is melted.
3. Distribute greens on serving plates. Arrange the foie gras on the greens and top with sauce. Serve immediately.
Yield: 2 servings.
Ref: Gerald Hirigoyen (presented at Draegers).

©2000, 2014 Peter Hertzmann. All rights reserved.

I first ate Salade de Pain au Basilic on my first trip to Amondans in June, 1999. Chef Médigue serves the salad with langoustine tails from Britanny. The U.S. equivalent would be a Dublin Bay prawn, an equally unavailable crustacean in my local stores. Jumbo prawns, as pictured below, make a nice substitute — if they’re not overcooked.
salade de pain au basilic
450 g (1 lb)
tomatoes
225 g (8 oz)
dense white bread, cut into small cubes
1 clove
garlic, finely minced
1
spring onion, white part only, finely minced
3 T
extra‑virgin olive oil
2 T
lemon juice
1 T
sherry vinegar
salt and freshly ground black pepper
8 medium
basil leaves, chiffonade
1. Trim and peel the tomatoes. Cut into quarters. Seed the quarters, reserving the juice. Combine the tomato juice with the bread cubes.
2. Puree the tomatoes, along with the garlic and the onion, in a food processor. Combine with the bread mixture. Mix well. Add oil, lemon juice, vinegar, salt, and pepper. Mix. The bread should be totally disintegrated and the mixture should be moist, but not liquid. Add basil and mix.
3. Using two large spoons, form the tomato mixture into 4 large quenelles and place on individual serving plates.
Note: Serve with 2 or 3 crayfish tails or prawns that have been shelled and sauteed in oil. Garnish with diced, peeled tomato and a dressing made of olive oil and balsamic vinegar. Decorate with small sprigs of basil.
Yield: 4 servings.
Ref: Frédéric Médigue, Le Château d’Amondans, May, 2000.

©2000, 2014 Peter Hertzmann. All rights reserved.

Macaroni salad may be as “American as apple pie,” but this version by Michelin three-star chef Bernard Loiseau definitely has a French accent. This version uses less mayonnaise than its American cousin, and it’s not as sweet either.
salade de pâtes au poulet et aux œufs durs à la mayonnaise
110 g (4 oz)
elbow macaroni, cooked, cooled, drained, mixed with a few drops of olive oil
175 g (6 oz)
smoked chicken, 5‑mm (3⁄16‑in) dice
3 sprigs
chives, 3‑mm (1⁄8‑in) long pieces
1
tomato, peeled, seeded, 5‑mm (3⁄16‑in) dice
3
hard cooked eggs, peeled, cut lengthwise into quarters
mayonnaise:
1 extra‑large
egg yolk
1⁄2 T
Dijon‑style mustard
100 ml (7 T)
olive oil
1⁄2 T
sherry vinegar
salt and freshly ground black pepper
1. Whisk thoroughly together the egg yolk and mustard. Slowly whisk in olive oil. Add vinegar, salt and pepper.
2. Combine three‑fourths of the mayonnaise with the macaroni, half the chicken, and the chives. Divide on serving plates.
3. Combine the remaining mayonnaise with the remaining chicken and the diced tomato. Divide on top of macaroni.
4. Arrange 6 egg quarters in a star pattern on each plate.
Yield: 2 servings.
Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 230.

©2000, 2014 Peter Hertzmann. All rights reserved.

Salade de Pommes de Terre à la Parisienne is best made with full-flavored potatoes, such as fingerlings. Because the flavoring of this dish is subtle, the potato flavor really comes through. The variety of potato used also has to hold up well when kept warm for a while. Also be sure to slice the shallots as thinly as possible so their flavor is delicate.
salade de pommes de terre à la parisienne
450 g (1 lb)
new potatoes, such as fingerlings
125 ml (1⁄2 c)
dry white wine
1⁄2 T
white wine vinegar
11⁄2 T
olive oil
2 T
finely minced herbs, a combination of flat‑leaf parsley, chervil, chives, green onion, and tarragon
1 small
shallot, very thinly sliced, crosswise
salt and freshly ground pepper
1. Place the potatoes in a saucepan. Cover with cold water, salt, and bring to a boil. Cook until tender, but not falling apart. Drain and peel. Trim off ends of potatoes and slice into 3‑mm (1⁄8‑in) thick slices. Place in a bowl with white wine and keep warm in a 75 °C (170 °F) oven. Mix occasionally.
2. Whisk the vinegar and oil together. Set aside.
3. Just before serving, drain potatoes and combine with vinaigrette, herbs, most of the shallots, salt and pepper. Divide salad among serving plates and strew the remaining shallot slices on top.
Yield: 4 servings, as side dish.
Ref: Joël Robuchon, Le Meilleur & le Plus Simple de la Pommes de Terre, 1994, page 70.

©2000, 2014 Peter Hertzmann. All rights reserved.

Salade Frisée à la Lyonnaise was one of the first French dishes I learned to prepare. I had already eaten the dish at Hirigoyen's restaurant, Le Fringale, in San Francisco, so I knew what to expect. The flavors of the individual ingredients blend — delightfully bound together by the poached egg. Choose a pancetta with lots of flavor. The one I use is cured in a vinegar brine which gives the pancetta a slightly sour taste.
salade frisée à la lyonnaise
2 small heads
frisée
110 g (4 oz)
bacon, 3‑mm (1⁄8‑in) thick slices cut into 12‑mm (1⁄2‑in) wide strips
6 slices
baguettes, 12 mm (1⁄2 in) thick
2 T
olive oil
1 T
red wine vinegar
2 large
eggs
1 T
finely minced chives
freshly ground black pepper
1. Preheat oven to 230 °C (450 °F).
2. Wash and dry frisée. Use whitest parts for the salad. Break into small pieces and place into a large mixing bowl. Set aside.
3. Place bacon in a small pan with water to cover and bring to a boil. Drain, rinse with cold water, and set aside.
4. Brush baguette slices with 1 T oil on both sides and arrange on a baking sheet. Place in oven and toast, turning once until edges are golden brown, about 3 or 4 minutes. Set aside.
5. Fill a saucepan three‑fourths full with water and bring to a boil. Add a splash of vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid, about 3 minutes.
6. In the meantime, heat the remaining tablespoon of olive oil in a frying pan and add the drained bacon. Fry until golden but not crisp. Deglaze with vinegar and stir for about a minute. Pour over frisée, add chives, and toss well. Arrange on individual plates.
7. Remove eggs from water and drain well on absorbent paper. Place one egg on each salad.
8. Add a few turns of black pepper and garnish with baguette slices.
Yield: 2 servings.
Ref: Gerald Hirigoyen, Bistro, 1995, page 38.

©2000, 2014 Peter Hertzmann. All rights reserved.

salade de lentilles vertes du Puy aux œufs pochés
100 g (31⁄2 oz)
green lentils
1 small
carrot
1
bouquet garni
1⁄2 small
yellow onion, tied with string
1 c
water
salt
85 g (3 oz)
bacon, 6‑mm (1⁄4‑in) wide crosswise strips
1
spring onion, finely minced
1⁄2 T
minced flat‑leaf parsley
2 large
eggs
vinaigrette:
1⁄2 T
Dijon mustard
5 T
olive oil
1 T
sherry vinegar
salt and freshly ground black pepper
1. Place lentils, carrot, bouquet garni, onion, and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the lentils are just tender. Remove and discard the carrot, bouquet garni, and onion. Salt the lentils and mix. Set aside.
2. Place bacon in a small saucepan and cover with cold water. Bring to a boil and drain well on paper towels. Set aside.
3. Prepare the vinaigrette.
4. Fill a saucepan three‑fourths full with water and bring to a boil. Add a splash of vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid, about 3 minutes. Drain on paper towels.
5. Combine the lentils, spring onion, and vinaigrette. Divide lentil mixture on serving plates as flat‑top mounds. Sprinkle each mound with cooked bacon and parsley. Add a poached egg to each mound and serve immediately.
Yield: 2 servings.
Ref: Bernard Loiseau, Cuisine en Famille, 1997, page 65.

©2000, 2014 Peter Hertzmann. All rights reserved.

salade de moules à la mayonnaise au cari
1
red bell pepper, roasted, peeled, seeded, 1‑cm (3⁄8‑in) squares
1
small green apple, peeled, cored, 1‑cm (3⁄8‑in) dice
1 T
minced shallots
½ T
finely minced fresh basil
11⁄2 T
finely minced fresh parsley
11⁄2 T
mayonnaise
1⁄2 t
curry powder
salt and freshly ground black pepper
dash
cayenne
140 g (5 oz)
russet potato, peeled, 1‑cm (3⁄8‑in) dice
350 g (3⁄4 lb)
mussels in the shell, scrubbed and beards removed
225 ml (1 c)
water
1. Combine red pepper, apple, shallots, basil, parsley, mayonnaise, curry powder, salt, pepper, and cayenne. Set aside.
2. Fill a small saucepan with water and bring to a boil. Add potatoes and cook for 8 minutes. Drain and set aside.
3. When potatoes are almost done, bring 225 ml (1 cup) water to boil in a large saucepan. Add mussels and cook for about 2 minutes. Drain the mussels and discard any that have not opened. Remove mussels from the shells and add to salad mixture along with potatoes.
4. Mix gently and serve immediately.
Yield: 2 servings.
Ref: Gerald Hirigoyen, Bistro, 1995, page 42.

©2000, 2014 Peter Hertzmann. All rights reserved.

salade de moules, sauce thaïlandaise
1⁄2 t
pureed or finely crushed garlic
1 t
grated fresh ginger
1 T
fresh lime juice
100 ml (7 T)
heavy cream
salt and freshly ground white pepper
10 medium
fresh basil leaves, chiffonade
1⁄2 head
butter lettuce
700 g (11⁄2 lb)
fresh mussels, cleaned
1. In a mixing bowl, combine garlic and ginger with lime juice. Incorporate the cream. Season with salt and pepper and add the basil. Mix well and refrigerate for at least 10 minutes.
2. Arrange 4 or 5, medium‑size, light‑colored lettuce leaves on individual serving plates. Chill.
3. Place a large, covered frying pan with a small amount of water over high heat and bring to a boil. Add the mussels and cook, covered, just until the shells are all open. Drain the cooked mussels, and remove the mussel meat from the shells. Gently squeeze the mussels to expel any further juices.
4. Combine the mussels with the dressing and divide between the serving plates. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, January 1998, page 18.

©2000, 2014 Peter Hertzmann. All rights reserved.

salade de ris de veau aux copeaux de truffe
oak leaf lettuce, enough for 2 servings
frisée greens, enough for 2 servings
1 small
black truffle, peeled and thinly sliced
vinaigrette:
walnut oil
sherry vinegar
truffle juice
dash
salt and freshly ground black pepper
ris de veau:
1 T
butter
1 small
shallot, finely sliced
225 to 330 g (1⁄2 to 3⁄4 lb)
sweetbreads, blanched, peeled and cut into large, bite‑size pieces
salt and freshly ground black pepper
60 ml (1⁄4 c)
port wine
2 T
heavy cream
1⁄2 T
minced flat‑leaf parsley
1. Place greens, truffle slices, salt, and pepper in a bowl and set aside.
2. Heat butter over medium heat in a frying pan. Sweat shallots until soft but not browned. Increase heat and add sweetbread pieces. Sprinkle with salt and pepper. Fry sweetbreads until seared on all sides. Add wine, then cream. Start to reduce. When sweetbreads are cooked, remove with a slotted spoon and set aside. Continue to reduce sauce.
3. Mix greens with oil and vinegar. Arrange on serving plates.
4. When sauce is reduced, return sweetbreads to sauce, mix well, and divide the combination over greens.
5. Sprinkle with parsley and serve.
Yield: 2 servings.
Ref: Pierre Corre, Auberge de la Truffe, Sorges, France, 1997.

©2000, 2014 Peter Hertzmann. All rights reserved.