Salade de Légumes

Cold Vegetable Salads

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Cold cooked vegetables may be served with a Mayonnaise, or Oil and Vinegar dressing. Cook the vegetable according to its basic recipe, cool, refrigerate, and serve cold with Mayonnaise, or at room temperature with Oil and Vinegar. In France, these salads are normally served as a part of les hors d’oeuvres variés before the noontime meal. Leftover cooked vegetables take well to the hors d’oeuvres treatment. Here are a few examples from each vegetable group.