Authentic French Salad Recipe Revealed

Embark on a culinary journey with Chef Olive as he shares his mom’s classic French salad recipe that will transport you to the streets of France with every bite. Learn how to create this timeless dish in a few easy steps and impress your friends and family with your newfound culinary skills. Subscribe to Chef Olive’s channel for more delicious recipes!

[Music] good morning people this is Chef olive kitchen on fire I’m going to make I’m going to show you something very simple today how to make a salad basic salad right every like stons of stuff we’re going to make super classic French salad I’m going to show you how to make a couple of ways but easy stuff okay so let me show you what I have for greens okay this is what we use in France I’m just sticking to French style my mom let’s say my mom about that this is what we we found in France Italy very commonly okay so Romain little B lettu this is a um I forgot the name um anyway it’s a type of lettuce also this is a regular beautiful also called Rocket oniv that’s always really really good in a side right you don’t need a lot this is kind of bitter and Little Radical this is also very fun and cool this is something that comes sometime it’s this is called D dandelion dandon is because the it looks like a tooth of a lion I don’t know how they saw that but that’s why it’s called D the lion D okay those are really good side you notice in there there’s no spinach I don’t like spinach disgusting okay we’re going to stick to what we do in Europe we don’t eat SP in Europe maybe they do now I don’t know but in the time why my mom is absolutely not it’s all Soft Stuff lettuce are my favorite and regular is mustard so you see this mustard or lettuce that’s it no spinach SP the we we’ll go over why spinach is not good as a salad um we’ll do a special sure for that I’ll ask Lisa to do that but I’m just going to focus on the technique right now oil and vinegar get something good seriously you can eat that right so you don’t need to be super expensive but like you know the the alls I get I get lots of California oil right let me see I got a tons of California oil whatever you want I got really good Portuguese Portuguese oil are great okay that’s the kitchen offi oil right here this what we use beautiful stuff you can use one nut oil if you like okay that’s fine this is a really good brand toel I know these people they’re really great so that’s a possibility and um you can have avocado oil okay avocado oil right always good but nothing else as far as V vinegar goes I’m talking in France mostly okay we don’t really use balsamic you can I don’t I think it’s too sweet mostly we’re going to use that type of thing a red wine vegar which one is really good Sherry vinegar you can mix them okay and then if we make a dressing we’re going to make a little mustard with it you don’t have to little my V dressing this is really good I’m going to show you my last my last um vinegar that I really like it’s called May okay may super good I don’t know if you can see but my my right here very good just like the mustard the same same company my really good stuff okay so this is good good vinegar I need that stuff okay so I’m going to put my oil away because I’m going to start putting that dressing away I have all this oil that people send me it’s pretty cool okay I’m going to work olive oil because that’s what I I first of all I love olive oil the two organic that we’re going to use today are shallots and garlic that’s it okay this is not an American salad this is we’re going to stick to French which is basically pretty simple it’s either dressing vinegar oil and mustard or just oil and vinegar and there’s chot and garlic and that’s it okay sometime you can put basil sometime you add parsley but that’s it I’m going to work with um so balsamic if you like balsamic can put drops in the vinegar okay cuz it’s kind of get it sweet but it’s not it’s too sweet for me right we’re going to cut the shot and the the garlic get that going and I’m going to show you how to did with shallots shallots pretty could be pretty pungent so what we’re going to do is we’re going to we’re going to slice them up and we’re going to marinate them all right here we go you can do Rings if you want it’s kind of cute easy easy cut right you can also do dice if you like too I’m going to show you both so this one is going to be a pain this one is going to be fine no way to peel correctly I don’t have a trick for that just figure it out shs is kind of because you have to go all around you have to find the best way to peel those guys okay now let’s say I want to make really small dice in any case when you make a salad you want it to be thin thin thin not big chunks of onions if you put that garlic the same has to be really really small you want to you know mo B that’s it so if I would do my slices I would do super thin right I’m going to do dice I’m going to go to the edge of my board I’m going to pre-cut this guy in several right come back on the top and look super small take your time here this is the time to go really slow because and how much you want let’s say I want half of sh you don’t have to put the whole thing right the best thing to do right now best thing to do put those shallots here drizzle with vinegar just like that okay you can put a little more if you want what’s going to happen is this it’s going to start to pickle or cooked the the shallots so they won’t be as pungent they’re going to be very sweet and cool so this if you don’t like raw onion or raw shallots that’s what you do you pickle them for like 15 20 minutes okay I’m going to get some garlic because in France we eat lots of garlic in Spain [Music] Also let’s put a couple of clothes okay break it down entirely and put in a bowl so it’s easy to to use next time you see dump that keep only the big one don’t get the the tiny one you’re not going to use them keep the big one big big get rid of dust get rid of it now you’re not going to use it this is the leftover right right here leaves outside on my counter no problem now I’m going to smash and chop this so I’m going show you how to do this so little tail here boom Another one cool get rid of anything that doesn’t look good this one doesn’t look very good you see and GC and does that onion also sometime this Parts just don’t about it’s all good remove the root clean it up right now we’re going to Mint that really really really thin super fine mint mince mint okay really thin keep going until it’s super fine this is going to taste way better you see what I mean it won’t be like in your face I’m going to put that in a bowl I’m going show you how to beautiful I’m do some clean up cool now let’s see what we have here so I’m going to make a little dressing this if you don’t put anything in that dressing except vinegar mustard and oil that dressing can St outside as long as it’s closed okay oxygen will come and still oxidize the oil so the best way to keep those is in the fridge but you have to put it out about 20 minutes before you use it because otherwise it’s too hard so if you use a lot of salad if you make salad every day then leave it outside okay good all right for the dressing super easy one Whatever of that I can make more and keep keep it right so whatever that is same amount here roughly right it’s my vinegar roughly guys it’s not like okay boom I need maybe I need a little more vinegar right we can adjust later so you guys don’t worry it’s not the end of the world and now all I need is to whisk just like that that’s my vinegar and my mustard equal amount roughly equal amount okay you see that done that’s it and what I need to do in there I need to add 2/3 of the oil that’s all pretty cool huh so 1/3 acid 2/3 oil you don’t have to go slow whatever like it’s super easy it’s not a mayonnaise so I want to show you how easy that first of all okay that’s my dressing now is it good enough let’s try it great there you go done you can add vinegar or mustard whatever okay just try it to me it’s great perfect boom if I make a big one I’ll keep it Clos in a jar if you put any Organics in there you have to put it in the fridge garlic herbs any organic goes in there goes in the fridge cannot leave it outside okay all right maybe I’ll put more oil because I like more oil all right this is it for the oil cool must start done this is done okay all right we have regular all this green let me show you how my mom does it and I’m going to show another way okay my mom is going to put the garlic in the bottom with the dressing so she will do that that’s how she does it okay she puts some dressing whatever one tbsp 2 tesp okay like this she’s going to put the salad on top dressing she’s going to mix it when we eat so the way you present let’s say I want to put some regular so I’m going to I’m going to work on a big bowl just because I want to show you other ways to do that I like to work in a bowl because I have tons of tool I like to work here and then put it here so I’m going to put some regular some Romain the way I do the Romain okay now it will be the same okay I’ll keep that I’m not throwing away I’m just I have enough for that boom maybe one on dive or half an on dive don’t cut it too thin don’t too small here it’s it’s not good I know people like tiny it’s I don’t no the answer is no not tiny little shaved unives they they just don’t taste once you put your dressing they just melt and you can’t grab them you need bigger piece for salad so it doesn’t collapse too fast you see stays pretty you know cool next one I’m going to put a little Radu why not let’s do a little bit of that this you can shave it’s kind of pretty cool huh look at that nice it’s really pretty all right so the way we’re going to work this right so if you work in a bowl dressing goes in the bowl I’m just showing you the way my mom makes that’s all if you are already working in the bowl put your dressing in there right I’m just showing you the way my mom makes she put her dressing like this she’s going to put whatever side we need just like that that’s it just like that so this salad will stay very well until guests arrive so you don’t have to have the salad all dressed up all like heavy and stuff this is great she has two spoons or uh tongs special Tong for salad when people arrive serve the other way to do salad okay let’s use some Dundon this time same idea dendelion is really good super good for your liver it’s detox it’s very very po you can’t put that too much and too often but so let’s say this time I want to eat my shallots and I’m going to blend everything in my so I’m going to put my shot in there let’s say I’m going to do a lazy one super lazy vinegar oil no dressing nothing okay so I’m going to work in my bowl and put the stuff that you need whatever it is let’s go back with our Dives if we want to and a thick right put that in there let’s finish the Romain [Music] great all right there’s no dring yet remember this is I’m working in the bowl I’m working a little bit different than earlier let’s get some of that salad that looks pretty good they’re all washed up already thank you already washed if they have too much water you cannot put those in the salad they’re going to be all watery so you have to let them dry and put them on the tray with like uh towels or having a spinner because you cannot have wet salad in there okay I already chopped that so when you look at the let me show you okay if I had a side like this I would feel it this is super tough no good little bit tough on the top this is better you see that’s why people like the inside because it’s more tender you see more this is too tough this part too tough this one beautiful or too tough no you see you have to be kind of like you have to be a little bit of a waste I know okay so that’s it so let’s say this is my lazy my lazy one right this is in case I don’t have a dressing and I don’t want to make a dressing I’m super lazy I put stuff in there whatever I want shallots no shallots and all I need to do vinegar first okay vineger first I use my thumb you can measure if you want you need to mix that before you put your oil in okay see the difference this one the dressing is in the bottom I’ll TOS when people arrive this one I’m going to make the the dressing right now so the first thing that goes in is the the the vinegar make sure the vinegar is all over the place mix your side really well you can use your hand I’m just you know so you can see if you have enough vinegar yes it looks a little shiny this is exactly how you do it you put your vineger first mix it up if you want to put some salt or pepper right now after that that’s it no more nothing so I put black pepper for sure salt I don’t care I like to Salt my meal everything and I like to keep my salad pretty unsalted that’s me and that’s it and then you put your oil on it that’s all you have to do vinegar first right and here we go how much oil well that’s a whole different discussion if you eat that side with a meal and it’s going to be a lot of food light dressing if that’s kind of your your your meal maybe you make a salad with like um roasted chicken or some ham or so a burger more oil like way more oil this is the way I like it I like it shiny and beautiful look at that you see it’s not too much right and you know it’s not too much when you go in the bottom you don’t have like a pool sorry when you go in the bottom you don’t have a pool of liquid right so that side is perfect cool and now you can put basil if you want love basil parsley cilantro all this stuff go so those are the salad okay dressing on the bottom toast as you go dressing already done in the ball and eat like this so you got two options this is only French and Italy or French of my mom let’s say dressing made in advance you keep it you can put it in the fridge it will keep better it’s just harder because it gets hard and last minute dring boom oil vinegar done no mustard so you have two beautiful ways to make salad salad are really really good for you because you bring a lot of vitamins really quickly in France we eat the salad either before or after the meal a lot of time my mom serve salad before the meal it helps eating less and you eat less fast or slower at the end of the meal it’s a way to like slow down at the end of the meal hold on eat some cheese with salad later like 20 minutes half an hour later so we take our time so you can eat before big nice salad before it helps you eat less later or you can also eat salad at the end as a dessert we don’t really eat dessert all the time so here we go B beautiful salad enjoy great Fresh Salad of course fresh not old all right thank you [Music]