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That’s French for Leaf Lettuce Salad With Cream & Green Onions, Baby!
This one originates from Quebec as far as I know. I have never been to Quebec but I have an Aunt from there and she taught me to make this wonder salad.
It’s really simple and delicious, and it goes with almost anything.
All you need is..
A leafy lettuce of your choosing
Green onions or chives (CHOPPED)
Then you just slowly add in little heavy cream. Don’t drown it, just enough to get every leaf nice and coated.
I won’t give you exact measurements because I cook purely by intuition.
Add in some salt and black pepper to taste and toss it around to stir up all the flavours. The more you toss it around the more the flavours from the onions will create a beautiful harmony with the cream pepper and salt.
It’s odd? Perhaps, but it’s delightful.
May 14, 2025
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These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in:
- leaves
- crunch
- flavoursome/textural difference
- dressing
- acid
- weight
Some examples:
- leaves: spinach, rocket, watercress
- crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple
- flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil
- dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus
- acid: a squeeze of lemon, orange zest
- weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
6h ago
Cooking STRESSES ME OUT so I will have to check out the chicken soup recipe you shared, Ms. Gia. I could take or leave her cutesy turns of phrase but I love the way Molly Baz explains things and this Caesar salad recipe is great. I swap out the canola oil for olive oil and I like to double it up to make one giant salad.
PRODUCE
1 garlic clove
1 lemon
4 romaine hearts
DAIRY
2 large eggs
2 ounces grated Parmesan cheese (about ½ cup), plus more for serving
PANTRY
½ crusty baguette (about
6 ounces)
2 tablespoons extra-virgin
olive oil
Kosher salt
Coarsely ground black pepper
4 oil-packed anchovy
fillets
1 teaspoon Dijon mustard
½ cup canola or vegetable oil
1 teaspoon
Worcestershire sauce
Serves 4
1. Make the croutons:
* Preheat the oven to 350°F. Tear ½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few good cranks of black pepper until weil coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
2. Make the dressing:
* Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use.
* Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
* Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl.
* Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil.
* Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
* Whisk in ¾ teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (¼ cup).
* Taste the dressing on a leaf of romaine-it should be salty, cheesy, and lemony.
* Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with a side of crouts.
3. Prep the lettuce:
* Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing.
* Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.
4. Serve:
* Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (¼ cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
Feb 25, 2025
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this is a recipe from the heart, measurements are emotional and raw
splash of wine vinegar (i use a white wine vinaigrette but this also works with rice or watevs)
pinch of salt
whisk that to dissolve salt
add more olive oil than vinegar
whisk her hard until she emulsifies
heres where i give a little pinky taste test for balance of acid and smoothness
(if too acidic add a touch more oil and salt, if not enough zing add more vinegar)
now crack some pepper!!!
perfect side salad for any meal (maybe?), trust me cause im writing this while eating this exact dressing rn :P
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