Chef Juliette
Mayonnaise de Volaille
Cold roast chicken, ciseled lettuce, and a shining coat of homemade mayonnaise, arranged with capers, olives, anchovies, eggs, and lettuce hearts, then tossed at the table as the canon intends.
Recipe Archive
Salads
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
590 recipes
Culinary Explorer
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Recipes
Chef Juliette
Chicken Salad
Cold roast or poached chicken with fine ribbons of lettuce, dressed at the final moment with oil and vinegar: a composed salad whose freshness depends entirely on timing.
Chef Juliette
Simple Salads
Five leaves, one living rule: laitue, romaine, chicorée, mâche, or pissenlit must be washed, dried, and dressed only as they go to the table, while every leaf still carries its light vinaigrette.
Chef Juliette
Salads de Betterave (Beetroot Salad)
Salade de Betteraves proves that baking, not boiling, is the whole argument: concentrated garnet sweetness, tender baked onion, sharp mustard, and herbs cut into a weeknight salad worth making ahead.
Chef Juliette
Celery Salad
Salade de Céleri turns pale stalks into crisp curling fringes, then coats them with mustard and cream. The lesson is absolute: drain the celery hard, because water steals the sauce.
Chef Juliette
Celeriac Salad
Céleri-rave becomes supple without losing its bite when a fine julienne meets mustard-rich mayonnaise. The knife work is the dish, and a short rest finishes what the dressing begins.
Chef Juliette
Cauliflower Salad
Salade de chou-fleur proves that texture can carry an entire dish: firm florets, cleared of stalk, catch a sharp gloss of oil and vinegar with the quiet anise-green lift of chervil.
Chef Juliette
Red-cabbage Salad
A fine julienne of red cabbage, briefly parboiled and cooled before six quiet hours in oil and vinegar, becomes crisp-tender, wine-dark, and ready for the potluck table.
Chef Juliette
Cucumber Salad
Concombres en salade teaches the discipline of drawing out water before dressing: two patient hours with salt, then oil, vinegar, and chervil cling brightly to every cool, crisp slice.
Chef Juliette
Haricot Beans and Lentil Salads, etc.
A lesson in restraint: thoroughly drained haricot beans or lentils, a sharp vinaigrette, green parsley, and onion cut cisel and kept apart so every diner chooses the bite.
Chef Juliette
Potato Salad
Salade de pommes de terre proves the decisive moment comes after cooking: slice the potatoes while lukewarm, dress them before they cool, and the vinegar and oil season every roundel.
Chef Juliette
Potato Salad à la Parisienne
Waxy potato roundels take two dressings in order: dry white wine while lukewarm, then oil and vinegar, with chervil and parsley folded through so every slice stays distinct.
Chef Juliette
Tomato Salad
Salade de tomates makes discipline visible: firm red flesh, skinned and pressed clean of watery seeds, sliced into neat strips, then glossed with oil, vinegar, and the green lift of tarragon.
Chef Juliette
Compound Salads
A vivid salade composée for the generous table: five vegetables seasoned separately, arranged in contrasting heaps, and bordered without moulding, so every color stays clear and every bite tastes of itself.
Chef Juliette
Salade Allemande
Four equal measures of potato, apple, gherkin, and salted herring stand in separate heaps beneath a sharp hard-boiled egg sauce, with beetroot for deep red sweetness and the herring deciding every grain of salt.
Chef Juliette
Salade Américaine
Pressed tomato slices and tender potato roundels meet crisp celery julienne, egg, and onion under a clean oil-and-vinegar dressing, a composed salad whose success depends on controlling water before the plate is built.
Chef Juliette
Salade Andalouse
Salade Andalouse turns plainly boiled rice, peeled tomato, mild pepper, garlic, onion, and parsley into a bright cold salad, provided every grain stays distinct and the dressing coats without drowning it.
Chef Juliette
Salade Belle-Fermière
Curled celery meets neat julienne of potato, beetroot, and capsicum beneath a mustard-cream dressing, a composed salad whose quiet discipline lies in keeping every color, texture, and flavor distinct.
Chef Juliette
Salade Cressonnière
Equal parts potato salad and peppery watercress, folded together only at the last moment, then showered with parsley, chervil, and chopped egg: a quick Parisian salad that keeps its nerve.
Chef Juliette
Salade Isabelle
Four equal heaps of raw mushrooms, crisp celery, tender potato, and artichoke bottoms meet a sharp oil-and-vinegar dressing and fresh chervil in a composed salad whose whole discipline is timing.
Chef Juliette
Salade Danicheff
Five vegetables held in distinct, mayonnaise-dressed heaps, crowned with crayfish tails, hard-boiled egg, and black truffle: a composed salad whose discipline is separation, contrast, and a light hand.
Chef Juliette
Salade Demi-Deuil
Equal juliennes of pale potato and black truffle, bordered with inverse rings and barely veiled in mustard cream: Lyon's demi-deuil pattern brought to the table, exact, aromatic, and generous enough for four.
Chef Juliette
Salade d’Estrées
Salade d’Estrées sets crisp celery curls against a true julienne of raw black truffle, then binds them at the last instant with mustard mayonnaise and cayenne. Its luxury is precision, not ornament.
Chef Juliette
Salade à la Flamande
Half crisp endive, one quarter potato, then mellow baked onion and cured herring: a northern composed salad whose exact proportions make a modest weeknight bowl taste deliberate and complete.
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