How to make a French style salad platter. (Escoffier style)

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In this video we explore several classic french dressings from the Escoffier culinary guide and make a French salad platter using 3 base dressings.

We combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to share with friends and family

Get the Escoffier culinary guide (in English) with the link below
https://amzn.to/2PP8ZUr

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Note: In the video I forgot to mention that salt and pepper is added to the mustard cream sauce (whoops).

INGREDIENTS:

2 cooked beetroot (cut in cubes)
Half a medium size celeriac (grated)
4 tomatoes (thinly sliced)
2 boiled eggs (optional)
2 handful of lettuce leaves
2 shallots (thinly sliced)
2 tablespoon of freshly chopped parsley
1 lemon

Mustard vinaigrette dressing:
1 teaspoon of dijon mustard
A pinch of salt and pepper
1 tablespoon of vinegar (xeres wine vinegar)
3 tablespoon of oil (grapeseed, peanut or walnut oil)

Remoulade sauce (mustard and lemon mayonnaise) :
1 egg yolk
A pinch of salt and pepper
1 tablespoon of dijon mustard
200 ml of grapeseed, peanut or sunflower oil
Juice of half a lemon
A pinch of cayenne pepper

Mustard cream dressing:
100 ml of heavy whipping cream
A pinch of salt and pepper
1 teaspoon of mustard
Juice of half a lemon

There are six base salad dressings that exist:

The classic vinaigrette (oil dressing)
The cream dressing
The egg dressing (mayonnaise with cooked eggs yolks)
https://youtu.be/xjXnNw9SG38
The lard dressing (warm dressing)
The mustard cream dressing
The mayonnaise dressing

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Comments

Au Zenith says:

Maybe You have forgoten a little bit of vinaigrette on the salad in the middle off you final product ?

Maggie H says:

Absolutely mouth watering!!! Brilliant!!

DJ S says:

Julia Child,would agree with you 100%.

Hithere says:

Great idea thank you

Barbara Sawicki says:

finally you got truly nice kitchen …

Gina Friend says:

Looks delightful to me! Thank you!

li Ly says:

Thank you for the recipe looks great. What can I put instead of raw egg in the sauce?

mose david says:

Really like your channel but that salad looks like something out of a late 60's early 70's cook book!

Dave Chan says:

😋😋😋

Detavitluc Ssenippah says:

It would be hilarious if this guy wasn't even French. 😂 great videos

Mark Evans says:

I’m drooling.

Tom Chamberlain says:

Activate the beast

Luke Perret says:

Your english is so much better than mine are you living in the US ? And for how long ?

Nicole Thijs says:

We made the third dressing in the book, with the hard boiled eggs, quit often when I was young. We used to add spring onion to it.I am now almost seventy and recently started to use the sauce again and I love it.

john donohoe says:

Lovely. Esscoffier has lots of great salads in le guide.

Katherine says:

I will give a try to this recipe soon.

SitaDriany says:

jesuscrist, is the most cool salad i ever seen A

Dennis Bougie says:

The French love goose liver, but why don’t they serve goose in restaurants? What do you do with the geese after they’ve been killed?

Giannis Sideris says:

Well done Stephan!

Heena Rangwani says:

I have discovered Escoffier thanks to you. Merci beaucoup.

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