



Beaucaire salad ("beautiful stone", a French territory)



celery, julienne

celeriac, julienne

Endive salad (or other green salad)

cooked ham

apples, diced or wedges

parsley, chopped

chervil, chopped

Tarragon, chopped

potatoes, boiled, slices

beetroot, cooked, julienne





Cendrillon salad (French opera, "Cinderella")

Celeriac, julienne

truffles, julienne

artichoke hearts

apples, slices

potato, boiled, slices

asparagus in small pieces

Vinaigrette

Danicheff salad (a French comedy)

asparagus in small pieces

celeriac into julienne

potatoes, boiled, sliced

artichoke hearts into julienne

baby artichokes into very thin slices

eggs, hard-boiled, wedges

Vinaigrette

Espagnole salad (Spanish)

green beans, 2.5 cm (1 inch) pieces

tomatoes, wedges

peppers, roasted and peeled, shredded

onion, thinly sliced

mushrooms, thinly sliced

Vinaigrette

Grande Duchesse (the Duchess)

green beans into 2.5cm pieces

potatoes, boiled, cut like french fries

celery julienne

mild mayonnaise

Impériale (imperial)

green beans into 2.5 cm (1 inch) pieces

carrots into julienne

apples into julienne

truffles into julienne

vinaigrette with mild herbs (such as parsley, chives, tarragon, chervil)

Indienne (Indian)

rice, cooked

asparagus in small pieces

peppers, roasted and peeled, shredded

apples, diced

sour cream or whipping cream

vinegar briefly warmed up with curry





Laperouse (Restauran in Paris ETABL. In 1766)

tomatoes, deskinned and deseeded, into wedges

ham into strips

green beans into 2.5 cm (1 inch) pieces

artichoke hearts, sliced

onion, thinly sliced

sour cream

Russe (Russian salad)

carrots, diced

turnip, diced

green beans into 2.5 cm (1 inch) pieces

fine peas

truffle, diced

mushrooms, sliced

capers

ham, diced

lobster

cornichons

mayonnaise

Saint-Jean

asparagus in small pieces

green beans into 2.5 cm (1 inch) pieces

small fine peas

truffle, diced

artichoke hearts, thinly sliced

cucumbers, deseeded, thinly sliced

mayonnaise with additional acid

Yam-yam

green beans into 2.5 cm (1 inch) pieces

cucumbers, deseeded, thinly sliced

celeriac into julienne

lettuce into quarters

Vinaigrette

Notes

Julienne: Typically cut into pieces the size of matchsticks. Can be larger sizes though.

Vinaigrette: dressing made of 1 part vinegar / 3 parts oil and mustard to taste. You can use lemon instead of vinegar. Salt and pepper to taste. Use plenty of salt, there has to be enough for all the lettuce.

Worcestershire: pronounced "Wooster". Ready made sauce.

Truffles: you can use truffle oil. It's easier to get a hold of and somewhat cheaper.

Potatoes: use the most waxy ones you can find. As a rule, the smaller varieties are typically used.

I have tried to find out where the names of the salads originated. I may have been wrong, let me know if you know more than I do.