Tag Archives: wine vinegar

Boiled Carrot Salad

It’s a travesty that this is the first time we’ve made something by the queen of all things aromatic, Claudia Roden (a short bio of whom  can be found here), however to me the interesting thing currently about this recipe is what it represents in terms of time and cost.

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Salade de pommes de terre aux piments

“One cannot help wondering if an English salad is the results of ignorance or the aim of curiously perverted taste…. The French I am told, have many failings, but they can make wine, coffee and salads.”

Thus aphorises  X Marcel Boulestin at the start of the salad chapter in Simple French Cooking for English Homes (of which Quadrille were kind enough to send us a copy). The book is a brisk but thorough canter through French home, as opposed to restaurant cooking, meaning it is full of recipes which are damn French but mostly require about 6 ingredients and are compatible with full-time employment. There are sections on sauces, soups, meat, vegetables and a few puddings (on obtient du pain dans les boulangeries, oui?), as well as hilariously didactic final chapter on wine. Salads includes details on the best way to mix dressing as well as recipes of of raw and cooked vegetables, fish and beef.

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Salade des Haricots Verts (French Bean Salad)

I decided to make this salad from Escoffier (Paul Hamlyn, 1934) as an accompaniment to a second lamb steak.  It is simply too cold and wet out for a leafy green salad.

Salade des Haricot Verts (French Bean Salad)

Cook the beans in salted water, rinse is cold water, then dry in a cloth.

Rub the bottom of the salad bowl with garlic, add salt, freshly ground pepper, a little vinegar and 3 times the amount of olive oil. Mix all well together and put in the beans. Thinly sliced tomatoes and fillets of anchovy are sometimes added to this salad. [Not if I’m making it.]

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Green Bean Salad

Today’s recipe is just a simple green bean side salad, from the Italian cookbook used for this recipe. I made spaghetti and meatballs last night, and although I used the cookbook as a jumping off point for the meatballs, I veered off-recipe so can’t really blog them here without breaking our rule of following recipes religiously, regardless of whether we think we know how to make the recipes better. They were very very very good meatballs though. I decided that the stodge of this meal needed to be countered with a nice salad.

Green Bean Salad or Fagiolini all’agro
2lb fresh green beans cut into 2-inch lengths
1/2 cup olive oil
1 tablespoon wine vinegar
1 large clove garlic
salt and pepper
dash of crushed red pepper

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