Jacque Pepin's Simple Salads

 


Hello Beauties!


I grew up watching Jacque Pepin. I would recreate some of his dishes. And to this day I still make them. Clafloutie, French Onion Soup, and his Salads. Here are some inspired salads and his salads from the video plus a great tomato in the video below. Simple, easy and sooo versatile. I add shrimp, chicken to make it more of a meal. Enjoy!!
~Tiffanyxx


Green Salad with Mustard Dressing


9 cups torn butter, Boston, or Bibb lettuce (I used a head of “living butter lettuce”.)

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon water

1/3 teaspoon sea salt (I used a heaping ¼ teaspoon of salt.)

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

 

  1. Thoroughly wash the lettuce and dry in a salad spinner.
  2. Spread the lettuce out on paper towels and gently roll it up in the towels.
  3. Put the lettuce in a plastic bag and refrigerate until you’re ready to serve.
  4.  Mix the mustard, vinegar, water, salt and pepper together in a salad bowl.
  5.  Slowly whisk the olive oil into the other dressing ingredients.
  6. When ready to serve, put the lettuce in the salad bowl and toss it well so the dressing is evenly distributed. Serve immediately.

PAN-CRISPED DEVILED EGGS ON FRENCH LETTUCES
(adapted from The Splendid Table’s How to Eat Supper)

2 large eggs, hard boiled and peeled
1/2 tsp Dijon mustard
1 tsp chives, finely minced
1-2 Tbs milk
2 tsp yogurt
1 tsp white wine vinegar
salt and pepper to taste
1 T olive oil

Dressing
leftover egg yolk filling
3 Tbs olive oil
1 tsp Dijon mustard
2 Tbs milk
2 tsp white wine vinegar
salt and pepper

Salad
mixed greens of your choice

Cut the boiled eggs in half lengthwise, remove the yolks and place them in a small bowl. Add all the ingredients for the filling, mashing it well to form a cream. Carefully fill each egg white half with the mixture, but do not overfill, make it exactly like the egg yolk would be. You will have excess filling that will be used as part of the dressing.

Heat a tablespoon of olive oil on a non-stick pan, and add the egg halves, cut side down. Sautee for 3-4 minutes, until golden. Reserve.

Make a dressing by mixing well all the ingredients. To serve, place the salad greens on a plate or serving bowl, drizzle some of the dressing and mix. Place the sauteed eggs on top, sprinkle a little more dressing, adjust seasoning with salt and pepper.

ENJOY!






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