The Ultimate Ina Garten’s French Salad Recipe: Garden-Fresh Bliss

Bringing the charm of Parisian bistros straight to your kitchen, this Ina Garten French bistro salad recipe captures the essence of simple, elegant dining.

Crisp greens dance with tangy vinaigrette, creating a symphony of flavors that transport you to a cozy café in France.

The bright, zesty dressing cuts through fresh ingredients with remarkable precision.

Each bite tells a story of culinary simplicity and sophistication.

Elegant yet effortless, this salad proves that great food doesn’t need complicated techniques.

Recreate a slice of French countryside right on your plate and savor every delightful moment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 400 kcal

Servings: 6

What’s in Ina Garten’s French Bistro Salad

• Radicchio: Adds a bold, slightly bitter crunch that gives the salad a gourmet bistro feel; choose heads with deep purple-red color and crisp leaves.
• Endive: Brings elegant, elongated texture and mild bitterness; look for pale yellow or light green leaves that are firm and free from brown spots.
• Apples: Introduces sweet, crisp contrast to the bitter greens; select firm, tart varieties like Granny Smith for vibrant flavor and perfect julienne slicing.

• Roquefort Cheese: Delivers creamy, tangy punch with distinctive blue cheese character; opt for authentic French Roquefort with rich, sharp profile.
• Caramelized Nuts: Provides delightful sweet-crunchy element; choose high-quality nuts like walnuts or pecans for deep, toasty notes.

• Red Wine Vinegar: Creates bright, acidic base that lifts entire salad's flavor; select aged vinegar for deeper complexity.
• Dijon Mustard: Adds zesty, sharp undertone and helps emulsify dressing; choose smooth, authentic French Dijon for genuine bistro taste.
• Olive Oil: Provides silky, rich foundation for vinaigrette; use extra virgin for best quality and most robust flavor.
• Salt, Black Pepper: Enhance and balance overall taste; use freshly ground black pepper for maximum aromatic impact.

Tools to Toss Ina Garten’s Bistro-Style Salad

• Large Bowl: Perfect for mixing and tossing salad ingredients together.
• Small Bowl: Ideal for whisking vinaigrette ingredients.
• Whisk: Essential for blending vinaigrette smoothly.
• Sharp Knife: Needed for slicing radicchio, endive, and apples precisely.
• Mandoline (optional): Helps create thin, uniform apple matchsticks.
• Cutting Board: Provides stable surface for chopping vegetables and fruits.

Craft This French Salad Using Ina Garten’s Method

• Salad Foundation

Gather crisp radicchio and endive, slicing them into delicate ribbons that will create a stunning base for this French-inspired dish. The combination of bitter greens provides a complex flavor profile that will delight your taste buds.

• Apple Magic

Transform fresh apples into delicate matchsticks using a sharp knife or mandoline, adding a sweet crunch that beautifully contrasts the bitter greens. The thin slices will ensure each bite is perfectly balanced.

• Vinaigrette Symphony

Craft a harmonious dressing by blending tangy vinegar with robust mustard, seasoning with salt and pepper. Slowly incorporate olive oil, whisking until the mixture transforms into a silky, smooth vinaigrette that will elevate the entire salad.

• Final Flourish

Drizzle the vinaigrette over the greens and apple mixture, then generously sprinkle crumbled Roquefort cheese and caramelized nuts. Gently toss everything together, allowing the flavors to mingle and dance. Let the salad rest momentarily at room temperature to allow the ingredients to reach their peak flavor potential.

Seasoning & Pairing Tips for Ina Garten’s Salad

• Choose crisp radicchio and endive without brown edges, and firm apples with bright, unblemished skin for the best salad texture and flavor.
• Swap Roquefort with creamy gorgonzola, tangy goat cheese, or mild blue cheese to match your taste preferences and dietary needs.
• Experiment with different caramelized nuts like pecans, almonds, or walnuts to add unique crunch and depth to the salad's profile.
• Try white wine vinegar instead of regular vinegar, or add a touch of honey for subtle sweetness and balanced acidity in the dressing.
• Slice vegetables and make vinaigrette separately, storing them in airtight containers in the refrigerator up to 4 hours before serving to maintain freshness and crisp texture.

How to Serve This French Bistro Salad

• Elevate the Dining Experience: Serve this French bistro salad as a sophisticated starter before a main course, perfectly complementing roasted chicken or grilled fish.
• Pair with Perfect Wines: Enhance the salad's flavors by matching it with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that balances the tangy Roquefort and nutty elements.
• Create a Complete Meal: Transform the salad into a hearty lunch by adding grilled chicken or smoked salmon on top, turning it into a protein-packed, refreshing main dish.
• Presentation Matters: Plate the salad on a rustic wooden board or elegant white ceramic dish to showcase the vibrant colors and textural contrasts of the ingredients.

Storing Ina Garten’s Bistro Salad for Later

• Maximize Freshness: Store prepared salad components separately in airtight containers to maintain crisp textures, keeping dressing, greens, and nuts in different compartments.
• Refrigerate Wisely: Keep sliced radicchio, endive, and apples in sealed containers with a damp paper towel to prevent browning, lasting up to 2 days in the refrigerator.
• Quick Preparation Tip: Chop apples and greens just before serving to retain optimal crunchiness and prevent wilting, ensuring a vibrant and appetizing salad experience.
• Smart Vinaigrette Storage: Transfer leftover dressing to a glass jar with a tight lid, refrigerate for up to one week, and shake well before reusing to restore emulsion and flavor.

Elegant French Bistro Salad Recipe

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4.8 from 33 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Ina Garten’s classic French bistro salad combines crisp greens with tangy vinaigrette and perfectly seared bacon. Parisian bistro flavors shine through this simple yet elegant dish that brings French countryside charm to your table.

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Ingredients

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• 2 Granny Smith apples, unpeeled
• 1 large head radicchio (0.75 lb / 340 g)
• 2 Belgian endives (0.75 lb / 340 g)
• 1 lb Roquefort cheese, thickly sliced, then crumbled
• 2 cups caramelized walnuts or pecans (7 oz / 198 g)
• 0.5 cup olive oil
• 0.25 cup Champagne or white wine vinegar
• 3 tbsps Dijon mustard, such as Grey Poupon
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Prepare Greens: Halve radicchio and endive, removing cores, then slice into thin ribbons and diagonal strips. Combine in a large mixing bowl.
2. Apple Preparation: Create uniform julienne of apple using a mandoline or sharp knife, maintaining precise 1/8-inch thickness. Add to the green mixture.
3. Vinaigrette Creation: Whisk red wine vinegar, dijon mustard, salt, and black pepper in a small bowl. Gradually stream in extra virgin olive oil, whisking continuously to form a smooth, emulsified dressing.
4. Salad Assembly: Pour vinaigrette over vegetable blend, gently tossing to coat evenly. Sprinkle crumbled Roquefort cheese and caramelized nuts throughout the salad, ensuring balanced distribution of ingredients.
5. Final Touches: Taste and adjust seasoning with an additional pinch of salt if needed. Allow salad to rest at room temperature for optimal flavor melding and serve.

Notes

• Knife Precision Matters: Use a sharp knife or mandoline for uniform, thin vegetable cuts to ensure elegant texture and even flavor distribution.
• Emulsify Carefully: Slowly incorporate olive oil while whisking to create a smooth, well-blended vinaigrette that coats ingredients evenly.
• Temperature Technique: Serve the salad at room temperature to enhance the complex flavors of Roquefort cheese and caramelized nuts.
• Core Removal Essential: Thoroughly remove tough cores from radicchio and endive to prevent bitter taste and ensure tender, delicate vegetable ribbons.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 8 g
• Sodium: 350 mg
• Fat: 35 g
• Saturated Fat: 6 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 20 mg