Macédoine de Légumes

This colorful salad is a staple in the shops of traiteurs — prepared food shops — all over France. We love to make it when we have a batch of homemade mayonnaise at hand. It makes a delightful first course for a French dinner, or a lovely little vegetarian lunch— and it loves to go on a picnic!

READ: “Easy-to-make homemade mayo unlocks a world of French bistro and American classics”

Serves 4.

Ingredients

12 ounces (336 g) carrots, scraped and cut into 3/8-inch dice

8 ounces (224 g) turnips, peeled and cut into 3/8-inch dice (about 1 medium turnip)

6 ounces (170 g) French green beans (haricots verts), trimmed and cut into rounds about the size of peas

4 ounces (112 g) peas (frozen or fresh)

5 1/2 tablespoons mayonnaise, preferably homemade

1 teaspoon red wine vinegar

Pinch of cayenne pepper

Salt

2 hard-boiled eggs, quartered, for garnish (optional)

Lettuce leaves for serving (optional)

Instructions

1. Bring a large pot of well salted water to a boil over high heat, and prepare an ice bath. Add the carrots and turnips, and boil 5 1/2 minutes, until just tender. Use a spider to transfer them to the ice bath.

2. Add the green beans and peas to the boiling water, and boil about 3 minutes, until just tender. Use the spider to transfer them to the ice bath.

3. Drain the diced vegetables well, and transfer them to a medium mixing bowl. Add the mayonnaise, red wine vinegar and cayenne. Stir to combine thoroughly. Taste, and adjust seasoning, adding salt and/or cayenne pepper as needed. Serve on the lettuce leaves, garnished with the boiled egg quarters, if desired.


Macédoine de Légumes

Macédoine de Légumes

Yield: Serves 4
Author: Leslie Brenner
This colorful salad is a staple in the shops of traiteurs — prepared food shops — all over France. We love to make it when we have a batch of homemade mayonnaise at hand. It makes a delightful first course for a French dinner, or a lovely little vegetarian lunch— and it loves to go on a picnic!

Ingredients

  • 12 ounces (336 g) carrots, scraped and cut into 3/8-inch dice
  • 8 ounces (224 g) turnips, peeled and cut into 3/8-inch dice (about 1 medium turnip)
  • 6 ounces (170 g) French green beans (haricots verts), trimmed and cut into rounds about the size of peas
  • 4 ounces (112 g) peas (frozen or fresh)
  • 5 1/2 tablespoons mayonnaise, preferably homemade
  • 1 teaspoon red wine vinegar
  • Pinch of cayenne pepper
  • Salt
  • 2 hard-boiled eggs, quartered, for garnish (optional)
  • Lettuce leaves for serving (optional)

Instructions

  1. Bring a large pot of well salted water to a boil over high heat, and prepare an ice bath. Add the carrots and turnips, and boil 5 1/2 minutes, until just tender. Use a spider to transfer them to the ice bath.
  2. Add the green beans and peas to the boiling water, and boil about 3 minutes, until just tender. Use the spider to transfer them to the ice bath.
  3. Drain the diced vegetables well, and transfer them to a medium mixing bowl. Add the mayonnaise, red wine vinegar and cayenne. Stir to combine thoroughly. Taste, and adjust seasoning, adding salt and/or cayenne pepper as needed. Serve on the lettuce leaves, garnished with the boiled egg quarters, if desired.
French salads, best dishes for French picnic, traditional French salad, salade russe, French picnic dishes
Salads, Side Dishes, Vegetables, First Courses, Great for Picnic
French
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