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Salad Composée 




  • Salade Verte (leafy lettuce)

  • 12 leaves of amix of lettuce such as Bib, Boston, red lettuce

  • Tomatoes

  • Carrots 

  • Radishes

  • Green beans or asparagus


For the dressing:


1 tablespoon Dijon mustard

2 tablespoons white balsamic vinegar

6 tablespoons first cold press olive oil

1 tablespoon lemon

Salt and pepper

2 tablespoons chopped chives or scallions 


To make the salad dressing, put the mustard in a small mixing bowl, dilute with the vinegar then add the olive oil a little at the time, mixing with a whisk or spoon until well blended.

 Finish with the lemon juice and the herbs, salt and pepper. Give it a final mixing.


Cook the green beans or steam the asparagus. Set aside to cool off.

Clean and cut the lettuce leaves in bite size.


Put the lettuce in a salad bowl, shave a carrot on top, then some slices of tomatoes and radish.

Top with the green beans or the asparagus.

Dress the salad and mix gently.

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