🥬 Green salad (salade verte)
Salade verte is the plainest French salad: crisp lettuce leaves tossed at the last moment in a simple vinaigrette of oil and vinegar. It is light and refreshing, meant to cleanse the palate. In France it is often served after the main course and before cheese or dessert, or as a side with steak and roast chicken.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 head of lettuce (about 200 g)
- 1 1/2 tbsp olive oil
- 1/2 tbsp white vinegar
- 1 small shallot, finely chopped (optional)
- Salt and black pepper
Method
- Separate, wash and thoroughly dry the lettuce leaves.
- Whisk the oil, vinegar, shallot, salt and pepper in the bottom of the salad bowl.
- Add the leaves and toss just before serving so they stay crisp.
How to make it lighter
- The dressing is nearly all the calories: 1 tbsp oil ≈ 120 kcal.
- Use a little more vinegar and less oil for a sharper, lighter dressing.
- Eat a bowl before the main course to add volume to the meal.
History
A simple green salad dressed with vinaigrette has long been a fixture of everyday French meals and bistro menus.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →