French Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic French-style salad of lettuce and dandelion leaves in a herby vinaigrette dressing. The full recipe is presented here and I hope you enjoy this classic British version of: French Salad.
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This is a classic recipe for a Victorian version of French Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 370.—A FRENCH SALAD.
It is not customary in France to mix different kinds of salads in the same bowl. While I am bound to admit that this difference in custom is mainly the result of taste ; I humbly submit that, inasmuch as the admixture of small salad, or endive, or American cress, with either kinds of lettuce—independently of the fact that the one kills the flavour of the other—destroys the character of a French salad; it also interferes with the variety of salads.
Although a French salad should consist of one kind only, it must also be rigorously borne in mind that the salad must never be allowed to soak in water, but merely to be rinsed, and gently wiped or shaken in a cloth (in France they use very light wicker-baskets for this purpose). The lettuce should be split down the stalk, each piece divided in three or four, at most ; and the salad being completed, is to be seasoned in manner following: viz.,—to half a gill of salad-oil add a table spoonful of tarragon vinegar, a small teaspoonful of salt and a little pepper, some coarsely-chopped tarragon, chervil, and chives, or spring-onions. The seasoning should be mixed in a separate basin, poured to the salad first before using it, and lightly yet thoroughly mixed. Note.—In order to relieve the apparent monotony of French salads, it may be well to observe, that monks beard, or dandelion, or endives, or escaroles, are usually mixed with beetroot, also with corn-salad when in season.
Modern Redaction
Ingredients:
For the Dressing:
35ml olive oil
1 tbsp tarragon vinegar
3/4 tsp sea salt
freshly-ground black pepper, to taste
1 tsp tarragon, coarsely-chopped
1 tsp chervil, coarsely chopped
1 tsp chives, finely chopped
2 cups lettuce (each leaf split down the stalk and quartered), or watercress or lamb's lettuce
4 tbsp young dandelion leaves, shredded (or endive or escarole)
Method:
Prepare the greens and place in a salad bowl then add the dandelion or endive or escarole.
Whisk together the dressing ingredients in a small bowl and pour over the salad just before serving. Toss to combine and serve.
