Maman Blanc’s Salad

Maman Blanc’s Salad

Like any dutiful French son, Raymond Blanc extolls the virtues of his mothers cooking. Despite all his accolades, he still goes watery eyed at the thought mother’s seasonal Bourgogne fayre, and fighting his four brothers to mop up the vinegary juices at the bottom of Maman Blanc’s salad bowl is the seminal memory with which he kicks off his autobiography A Taste of My Life.

This Miscellany of Salad is one of the nostalgic recipes he paid tribute to in a recent Times interview. It’s is the sort of simple dish that just lets fresh, good quality ingredients shine. Each key ingredient has a dressing that fits it best. Delivering all your side dishes in one colourful centrepiece, the dish was made to be devoured during a long, lazy lunch alongside roast chicken and bottle of good Burgundy.

To serve six you need the following:
– 1 cucumber
– 2 tsp dill
– Salt and finely ground white pepper
– 90g crème fraîche
– 200g cherry tomatoes
– 2 shallots
– 3 tbsp extra-virgin olive oil
– 3 tsp fresh lemon juice
– 200g celeriac, peeled
– 2 tbsp mayonnaise
– 2 tsp Dijon mustard
– 250g carrots
– 1 tbsp white wine vinegar
– 100g Cos lettuce

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1 Response to Maman Blanc’s Salad

  1. Oh yum! Thanks for this. I can’t wait to try it! Glad I stumbled across your site here 🙂

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