Salads means get-together. With the  “Coutellerie Nontronnaise” Salad server prepare and enjoy those tree recipes with your family.

In this time of isolation,  every week the “Coutellerie Nontronnaise”  gives you the opportunity to with simple or sophisticated dishes… to set up a pretty table to which tableware, glassware, plates and this cutlery which always give this priceless touch of real chic.

Here we are among our family…  make the most of it!

On this occasion, we selected some salad recipes for all tastes, first to enjoy among ourselves… before sharing them very soon with our friends… and to serve them? The woodbruned  boxwood Salad server of the “Coutellerie Nontronnaise” of course!

woodbruned boxwood Salad server of the “Coutellerie Nontronnaise”

Imperial! How to make Caesar Salad!

as … in Tujuana, Mexico, where it was created by Caesar Cardini, an Italian cook.

Ingrédients for 6 to 8 people

4 romaine lettuce, washed, cut into bite-sized pieces; 3 hard-boiled eggs quartered; 1 French baguette sliced and diced; 2 garlic cloves; 4 anchovy fillets cut into small pieces,2 tablespoons freshly squeezed lemon juice, 5 tablespoons of oil; 100 grams of shaved Parmesan.

Rub the pieces of bread with the garlic and pour some olive oil on each, bake them at 180° until they are golden-brown. Book. Chop the rest of the garlic, mix it with anchovy, lemon juice and olive oil to make a dressing. Season. Pour over the salad and toss. Serve the salad topped with the egg cut in wedges, parmesan cheese and croutons.  From in «my cuisine» Trish Deseine. Editions Marabout

How to prepare a real and tasty Salade Nicoise!

Under the sun exactly!

Ingredients for 6 people

Under the sun exactly! 1 nice lettuce or rougette salad; 2 tomatoes; 1 stalk of celery; 2 spring onions, 6 bean cloves; 2 small purple artichokes; 2 (hard-boiled )eggs; 1 can of tuna (optional but tasty!); 8 anchovy fillets; 1 clove of garlic; 3 tablespoons of olive oil; 1 spoon of wine vinegar; a few sprigs of thyme; marjoram or peeled onions.

Boil 8 minutes eggs to cook. Meanwhile, wash and spin the salad, cut the tomatoes in wedges, slice the celery and the spring onions, peel the beans. Remove the external leaves and with one blow, cut the tip of artichokes.

Chop the hearts of the artichokes into thin strips. Toss the salad and all the vegetables in a salad bowl with the oil, salt, crushed garlic clove, herbs and vinegar. Shell the eggs and cut them in half or four wedges, then add them on the salad with the tuna and anchovies. From « Le Carnet de cuisine du Pays Niçois » by Marie Chioca. Editions Sud-Ouest

Gascon salad in the Maïté way

Marie-Thérése Ordonnez nicknamed Maïté hosted the show La cuisine des Mousquetaires, Here is the occasion to get back to this way of cooking a little outdated but charming!

First, the ingredients for 6 people…

1 curly lettuce ; a hint of duck grease to brown the croutons; 3 or 4 confit of gizzards; 1 nice slice of ham from Bayonne not too salty; 1 duck breast; 1 fresh foie gras; bread; a pod of garlic; salt; pepper; oil (2 tablespoons of walnut oil or hazelnuts) and vinegar (1 tablespoon of sherry or balsamic vinegar); a pichenette of parsley, in other words a branch.


(Photo, Photo by Hermes Rivera on Unsplash)