Chef Juliette
Salade Francillon
Salade Francillon turns one rule into grandeur: let warm potato drink its Chablis, then crown it with celery-poached mussels and black truffle in the original two-to-one-to-one proportion.
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
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Recipes
Chef Juliette
Salade Italienne
Equal dice, distinct vegetables, and a firm anchovy mayonnaise make Salade Italienne a cool composed salad whose elegance comes from the knife, not from ornament.
Chef Juliette
Jockey-Club Salad
Salade Jockey-Club balances tender asparagus tips against fragrant raw truffle, each seasoned on its own and joined at the last moment with just enough sharp mayonnaise to make them hold.
Chef Juliette
Salade Lacmé
Salade Lacmé keeps every white grain distinct beneath a light curry vinaigrette, with equal measures of red capsicum and tomato sauce, plus onion washed and pressed until crisp rather than sharp.
Chef Juliette
Salade de Légumes
Seven vegetables, cooked separately and gathered warm around a cauliflower crown, take parsley, chervil, oil, and vinegar into every surface. The discipline is timing, the pleasure is abundance.
Chef Juliette
Salade Lorette
Salade Lorette is a study in clean contrasts: tender mâche, earthy beetroot, and crisp celeriac in equal measure, dressed simply and joined only when the bowl is ready for the table.
Chef Juliette
Salade Mignon
Equal measures of sweet shrimp and tender artichoke, lightly bound in sharp cream-softened mayonnaise and encircled with black truffle: a cold composed salad whose luxury depends on balance, not excess.
Chef Juliette
Salade Monte-Cristo
Four equal heaps, lobster, truffle, potato, and egg, stand around a whole white lettuce heart under mustard mayonnaise and tarragon. Salade Monte-Cristo proves that exact arrangement can be as decisive as cooking.
Chef Juliette
Salade Niçoise
Salade Niçoise in its grand-kitchen form: equal measures of French beans, potato, and tomato, composed with capers, olives, and anchovy, then glossed with oil and vinegar for a generous cold supper.
Chef Juliette
Salade Opéra
White chicken, scarlet tongue, celery, and black truffle stand in disciplined heaps around green asparagus, with a barely-there mayonnaise that seasons the salad without dimming its Parisian colour.
Chef Juliette
Salade Parisienne
Langouste and truffle gleam through a clear aspic Charlotte, enclosing a bright vegetable salad bound with aspic-set mayonnaise. The triumph is temperature: thin coats, a deep chill, then one clean turn.
Chef Juliette
Salade Mascotte
Salade Mascotte gathers green asparagus, quail eggs, truffle, crayfish, and tender poultry offal beneath mustard cream: a composed salad whose arrangement is part of its flavour.
Chef Juliette
Salade Rachel
Celery, raw artichoke, truffle, and potato cut to fine julienne, asparagus tips left whole, and just enough mayonnaise to make them cohere: Salade Rachel is restraint dressed for company.
Chef Juliette
Salade Régence
Cocks’ kidneys, raw truffle, asparagus heads, and celery threads meet in exact proportion under a sharp lemon emulsion, a rare composed salad whose luxury depends on restraint rather than display.
Chef Juliette
Salade Russe
A lavish cold composition of exact little cuts: vegetables, lobster, ham, truffle, capers, and cornichons bound in mayonnaise, then crowned with beetroot and caviar. Dry every piece, because water is the enemy.
Chef Juliette
Salade Sicilienne
Equal dice, immediate lemon, and a light coat of oil turn four plain ingredients into Salade Sicilienne, a crisp, bright lesson in proportion and timing for the French cold table.
Chef Juliette
Salade Trédern
The shells are the sauce in Salade Trédern: sweet crayfish, lemon-poached oysters, asparagus tips, and raw truffle dressed while barely warm in a coral-tinted, shell-enriched mayonnaise.
Chef Juliette
Salade de Truffes
Salade de Truffes puts every fault in view: paper-thin raw black truffle, a velvet dressing of hard-boiled yolk, oil, and lemon, with pepper ground at the final moment.
Chef Juliette
Salade de Truffes blanches
White Piedmont truffle, shaved at the table over a silken hard-boiled yolk sauce sharpened with Dijon and vinegar. The perfume is the dish, and timing protects every bit of it.
Chef Juliette
Salade Victoria
Equal dice of spiny lobster, asparagus tips, truffle, and cucumber meet a coral-tinted mayonnaise, a composed salad whose luxury depends less on display than exact proportion, dry ingredients, and a steady emulsion.
Chef Juliette
Salade Waldorf
Equal parts russet apple, raw celeriac, and peeled walnuts, bound lightly with mayonnaise claire. Soaking draws off bitterness, neat dice preserve crunch, and the whole salad belongs at a generous cold table.
Chef Juliette
Pine-apple à la Royale
A cold, jewel-bright centerpiece: a half-inch pineapple shell filled with kirsch-scented macédoine, then crowned and ringed with vanilla-poached peaches and glossy strawberries for four generous servings.
Chef Juliette
Cerises au Claret
Firm cherries, ten minutes in cinnamon-scented Bordeaux, then a cold gloss of reduced wine and red-currant jelly: a poised fruit dessert whose whole success depends on never letting the poach boil.
Chef Juliette
Fraises à la Créole
Ripe strawberries and pineapple teach macération, resting fruit with sugar and kirsch: the juice becomes syrup, and a simple crown turns cold fruit into a generous dinner-party finish.
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