✦ Featured
Le Chaudron recipe
Salade composée colorée
Colorful mixed salad
⏱ 15 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1Little Gem or Batavia lettuce300 g (11 oz)
200 g (7 oz)multicolored cherry tomatoes
1cucumber
1red bell pepper
1yellow bell pepper
200 g (7 oz)sweet corn kernels
150 g (5 oz)feta
100 g (3½ oz)Kalamata olives
2hard-boiled eggs
1red onion
1avocado
5 tbspextra-virgin olive oil
3 tbspbalsamic vinegar
2 tbspDijon mustard
1 tbspacacia honey
1bunch of fresh basil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 Little Gem or Batavia lettuce 300 g (11 oz)
- 200 g (7 oz) multicolored cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 200 g (7 oz) sweet corn kernels
- 150 g (5 oz) feta
- 100 g (3½ oz) Kalamata olives
- 2 hard-boiled eggs
- 1 red onion
- 1 avocado
- 5 tbsp extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp acacia honey
- 1 bunch of fresh basil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the lettuce leaf by leaf in cold water and spin completely dry. Cut the leaves into wide 3 cm (1¼ in) strips.
- Boil the 2 eggs in the small saucepan for exactly 9 MINUTES. Plunge into ice water, peel and cut into quarters.
- Wash the 200 g (1⅓ cups) cherry tomatoes and halve them lengthwise.
- Peel the cucumber in stripes, leaving some green for color. Seed it and cut into 5 mm (¼ in) half-moons. Stem and seed the 2 bell peppers (red and yellow) and cut into thin 5 mm (¼ in) strips.
- Peel the red onion and slice very thinly into half-rings. Soak 5 minutes in cold water with a splash of vinegar to tame the bite, then drain well.
- Peel the avocado and cut into 1 cm (⅜ in) dice. IMMEDIATELY toss with 1 tbsp lemon juice so it doesn't brown.
- Cut the feta into 1 cm (⅜ in) cubes. Drain and pit the 100 g (⅔ cup) Kalamata olives. Drain the 200 g (1 cup) corn well.
- Make the dressing: olive oil, balsamic vinegar, mustard, acacia honey, salt and pepper. Whisk hard. Toss everything in the large bowl with the dressing. Scatter with chopped fresh basil and top with the egg quarters.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.