What type of potatoes are best for this salad?

I recommend you make this salad with any type of small new potatoes, waxy red-skinned or even fingerling potatoes. They all keep their shape very well once cooked, which is exactly what we want here. 

Alternatively, you can also use Yukon gold potatoes. They are right in-between starchy and waxy, which makes them suitable for this recipe.

However, you may need to cook them 1 or 2 minutes less, as they don’t hold their shape quite as well. Look for Yukon gold potatoes on the smaller side.

For convenience (and less pots to wash!), the potatoes and green beans are cooked together. Cook the potatoes until you can poke a knife in them – but they shouldn’t be too soft yet. Add the green beans and cook for just 2 extra minutes until the beans are cooked, yet still crisp and bright green.

You should then immediately transfer the potatoes and green beans into a large bowl filled with ice-water (cold water, ideally with a handful of ice-cubes too).

This step serves 2 purposes. First, it will immediately stop the cooking process of the potatoes and beans, ensuring they don’t turn “mushy”. Secondly, this blanches the green beans – meaning, it keeps their bright green color.

How to make perfect hard-boiled eggs

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled eggs, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute. Remove from heat immediately.
5. Cover with a lid and let rest for 10 minutes.

After the 10 minutes mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs until running water too.

Can you make this salad ahead?

Yes! This salad is even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests, to save some time in the kitchen. 

You can prepare and assemble the whole salad up to one day before and let it sit in your fridge. You can also prepare the potatoes, the green beans and the eggs on one side, and prepare the vinaigrette on the other side, and toss everything together a few hours prior to serving.

How to store this French-Style Potato and Green Bean Salad

After making and enjoying this Potato and Green Bean Salad – if you have any leftovers – you can store them in the refrigerator

• Store leftover salad in an airtight container in the refrigerator for up 1 day. Because this salad includes hard-boiled eggs, I don’t recommend keeping it any longer. If you made this salad without the eggs, you can keep it for up to 3-4 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

Can I remove the skin from the potatoes for this recipe?

Of course you can! But it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of parsley and chive for this recipe?

I strongly recommend you stick to parsley and chives for this salad recipe. They are mild tasting herbs that allow the other ingredients to shine, specifically the olives and the capers. 

What type of olives can I use?

For this recipe, I highly recommend you use dry salt-cured olives, also known as brined olives. You can find these full-flavored, “wrinkled” olives in virtually any grocery store. They are usually sold in jars, or even vacuum packed.

I don’t like capers. Can I omit them?

Yes, if you would like. You can use 2 tablespoons of black olives, instead of 1 tablespoon of black olives and 1 tablespoon of capers.

I hope you’ll love this French-Style Potato Green Bean Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)

French-Style Potato and Green Bean Salad

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 eggs, hard-boiled (instruction below)
2lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped

For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 – Make the hard boiled eggs.  Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked.  Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.

Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

The post French-Style Potato and Green Bean Salad appeared first on Pardon Your French.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.

The post Heirloom Tomato Bread Salad with Fresh Herbs appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

I hope you’ll love this Classic French Lentil Salad recipe as much as I do! If you have any questions, please leave a comment. 

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad appeared first on Pardon Your French.

A French Vinaigrette is an essential component of so many recipes from the French repertoire, especially salad-meals and veggie-focused starters. “Poireaux Vinaigrette”, “Carottes Rapées” (shredded carrots), “Artichaut Vinaigrette” or a French-style potato salad are all great examples of its usage. All these French bistro staples are quick and simple to make. They are diverse in tastes and textures, but all bound by a common component: a great French Vinaigrette. 

Making your own French vinaigrette at home hits all the right notes. It take about 5 minutes to make, is more affordable than store-bought options and has no additives. Once you start making homemade French vinaigrette, you won’t go back. 

So, here is a run-down on French Vinaigrette: the ingredients, the equipment, tips, and how to store it. I am also sharing some vinaigrette variations to try, once you master the basic French recipe first.

French Vinaigrette Basics & Ratio

“Vinaigrette” is a diminutive form of the word “vinaigre” in French, which translates to vinegar. This classic French salad dressing traditionally calls for 1 part vinegar to 3 parts olive oil. This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture.

Additional components such as shallots and fresh herbs are most commonly added to bring more interest to a vinaigrette.

That said, if you’ve followed this blog for a while, you’ve likely encountered many vinaigrette recipes already. These recipes didn’t always follow the 1 part vinegar to 3 parts olive oil “rule”, and sometimes included other herbs or add-ons. I, for instance, like extra shallots when making Poireaux Vinaigrette or to use parsley when making Carottes Rapées.

This shows how a vinaigrette recipe isn’t really set in stone and can be altered as you wish. As a matter of fact, most French often make a vinaigrette not following a precise recipe and only using their eyes to measure out ingredients. For the sake of this recipe article, I of course have written down precise measurements, but keep this in mind for when you master this recipe and wish to start playing around with it.

Equipment to make a French Vinaigrette

The equipment you’ll need for a French vinaigrette is simple:

• a sharp chopping knife
• a bowl
• a fork
• And some elbow grease.

I have came across a few too many recipes calling for a hand blender to emulsify the vinaigrette.  In my opinion, this isn’t necessary. When emulsifying the vinaigrette – meaning, when pouring the olive oil in a steady stream while whisking – you want to whisk with a fork, by hand, to get a good grasp of the texture of your vinaigrette and watch it thicken as you whisk.

Tips for a great French Vinaigrette

With that in mind, here are a few tips to better understand and master your French vinaigrette:

1. Dissolving salt in vinegar, before adding the oil

Whipping up a vinaigrette is quick and simple, but the order of your ingredients actually matters. To avoid a gritty texture, it is important to dissolve your salt in vinegar first, by whisking it with a fork. If you add salt after the oil, it won’t dissolve and will remain as unpleasant speckles in the vinaigrette. Once the salt dissolves in the vinegar, you can then add your shallots and then oil.

2. Choose a good Dijon Mustard

Choosing a good-quality Dijon Mustard will go a long way here. In France, Maille and Amora are the two most easily available brands you will find. In the US/Canada, thankfully Maille has become more and more widely available and is my go-to (although slightly pricier than in France).

You can also source for other good French brands online, such as Edmond Fallot or Grey Poupon. In general, I recommend buying a Dijon Mustard that is made in France. It will likely be pricier, but definitely tastier and with a real zip.

3. Taking the time to emulsify

Emulsifying, technically speaking, is the process of forcing two liquid components (oil and vinegar) to bind together, when they normally wouldn’t mix. This is done by adding an emulsifier into the scenario (the mustard) which will act as a bond between the oil and vinegar. Emulsifying a vinaigrette is then done by slowly pouring the oil into your vinegar and mustard mixture and whisking continuously until it is fully combined and starts to thicken.

This step makes the vinaigrette smooth and lightly creamy. The vinaigrette is then able to coat vegetables and/or salad evenly.

4. Let it sit

After being whipped up together, a French Vinaigrette tends to get better as it sits. This allows the flavors to develop and meld together, but it also mellows out the sharp edge of the shallot. I usually like to prepare my vinaigrette about 1 hour before serving it, and let it sit on the counter at room temperature. I then quickly stir it again right before serving, to re-emulsify it (the oil tends to separate as you let it sit).

6. Vinaigrette variations (non-French)

With the above tips in mind, you should now be well equipped to make a true classic French vinaigrette at home.

Once you master this easy basic recipe, feel free to get creative if you want! Sure, you will be straying away from a classic French Vinaigrette recipe, but why not? The greatness of vinaigrette is that you can revisit it over and over by putting your own twists on it, to better suit your taste or your dish.

You can substitute one or two ingredients (keeping the same measurements), or even add a few. Here are some suggestions: 

• Substitute the extra virgin olive oil for a light, neutral-flavored oil like canola, avocado or grapeseed oil – or choose walnut oil for nutty notes.
• Substitute the red wine vinegar or sherry vinegar for a dark balsamic vinegar. This will create a sweeter, thicker, more “syrupy” vinaigrette. You can also use a white balsamic for a milder, slightly less-sweet version, or sherry vinegar for a more intense taste.
• Substitute shallots for finely sliced scallions to add a fresh, grassy flavor. I don’t recommend raw onions as a substitute as they will be too harsh in taste.
• Substitute the black pepper with more surprising, exotic flavors like cinnamon or smoked paprika.
• Substitute Dijon Mustard for grainy Mustard to create a more interesting texture thanks to the whole seeds. Miso paste and Tahini also makes surprising yet remarkable substitutes. I don’t recommend Honey Dijon mustard here as it is too sweet in flavor.
• Chive is just one of the few herbs you can use in a Vinaigrette. Fresh parsley, dill, tarragon, mint or basil all make great substitutes.
• Salty fixings such as small capers, finely chopped anchovies or finely diced olives all make great add-ons in a vinaigrette. Add no more than 1 tablespoon worth to not overpower the taste.
• Other delicious add-ons (although straying from tradition) include chopped walnuts, chopped hard-boiled eggs, grated or crumbled cheese.

Be creative, the possibilities are endless.

How to keep a French Vinaigrette

A Homemade vinaigrette can keep well for up to 2 weeks in the fridge. Store in a closed container (ideally glass).

It is good to keep in mind that the longer it sits in the fridge, the more the shallots will mellow out and loose their zip/crunch. As mentioned above, I prefer to let my vinaigrette sit for one hour before serving, to cut out the sharp edge of the shallots. However, after a 1 day period, they start loosing too much edge. If you plan on keeping a jar of vinaigrette on hand in your fridge, you can always whip up the vinaigrette without the shallots, and add them later, closer to each serving.

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

French Salad Recipes to try: 

• French Grated Carrot Salad (Carottes Rapées)
• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

Classic French Vinaigrette

Print Recipe

Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 18 voted )

Ingredients

2 tbsp (30ml) red wine or sherry vinegar
¼ tsp salt
1 small shallot (50g), peeled and minced
1 tbsp Dijon Mustard
6 tbsp (90ml) Extra Virgin Olive Oil
6 sprigs chives, minced
1/2 tsp freshly ground black pepper

Instructions

Step 1 - Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has completely dissolved.

Step 2 - Add the shallot and Dijon mustard and whisk to combine. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until combined and the dressing thickens to your desired texture.

Step 3 -  Add the black pepper, chive and whisk to combine.

Transfer into a glass container with a lid (or simply cover the bowl with plastic film) and let sit for 1 hour at room temperature before serving.

Notes...

This recipe makes ½ cup – which is good for 2-3 salads. You can halve all the proportions to make just ¼ cup which is good for 1 salad, if you don’t want any leftovers. If the vinaigrette is too thick for your liking, add a splash of lemon juice to loosen it. If the vinaigrette is too runny for your liking, add an extra dollop of Dijon mustard and whisk again to re-emulsify.

The post How To Make French Vinaigrette appeared first on Pardon Your French.

How to choose globe artichokes?

When picking up an artichoke, get a feel first for its weight: it should feel solid and heavy. As artichokes get older, they dry up and get lighter, so the heavier it feels the fresher it will be. The leaves should be tightly bound, thick, sturdy and “squeak” when you squeeze them. A few brown blemishes on the leaves are fine in my opinion. Artichokes can be stored in the refrigerator, for up to 1 week.

How to eat “Artichaut Vinaigrette”?

For anyone who has never eaten “Artichaut Vinaigrette” or any boiled/steamed globe artichoke before, these instructions will likely come handy. So, here’s how it’s done.

1. Starting from the base, pull out each leaf and dip the edible “meaty” part into the vinaigrette.
2. Place the meaty/dipped part of the leaf into your month and pull it through your teeth while scraping the pulpy/meaty part to eat it.
3. Work your way to the center, reaching to the tiny yellow leaves with the purple tips– these can be discarded as they don’t have much meat.
4. With a knife or spoon, scrape out and discard the inedible fuzzy part (the choke) attached to the heart.
5. Once fuzz free, enjoy the heart by cutting it in pieces and dipping them into the remaining vinaigrette.  

Cooking notes:

• When boiling the artichokes, make sure they always stay submerged under water. To do so, use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water.
• Boiling artichokes tends to water log them. So when they are fully cooked, make sure you flip them upside down above the sink or in a colander to drain all the excess water .
• Some people like to snip the ends of the leaves off with scissors to remove the thorns. This step is mostly aesthetic and purely optional.
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies. 
• This recipe is for 2 people (1 artichoke/person) but you can easily double or triple quantities to serve 4 or 6 people.

I hope you enjoy this Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette) recipe as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• The Quiche Lorraine 
• Leeks with Dijon Shallot Vinaigrette
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette)

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 globe artichokes
3 tbsp (30ml) lemon juice
2 tsp salt
For the vinaigrette:
1 tbsp balsamic vinegar
 ¼ tsp salt
1/2 shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp freshly ground black pepper
6 tbsp (90ml) Extra Virgin Olive Oil

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the artichokes thoroughly under cold water. Remove any of the tiny leaves on the stems. Break off the stems of the artichokes by gently pushing on them - hard fibers attached to the stem will come off. Now use a sharp knife to cut the base of the stem evenly so the artichokes can stand up right.

Step 2 – Fill a large pot with water. Add the lemon juice and salt and bring to a boil. When the water is boiling add the artichokes. They will float to the surface, so use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water. Boil for 30 minutes (prepare the vinaigrette in the meantime) until you can easily poke the base of the artichoke with a knife (it should feel tender) and you can easily pull off an outer leaf. Drain the artichokes upside down for 5 minutes.

Step 3 – For the vinaigrette, combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. 

Serve each artichoke with a small bowl of vinaigrette on the side.

The post Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette) appeared first on Pardon Your French.

Known as “Harengs Pommes à l’huile” this herring salad is very popular in France, often served chilled and enjoyed as a starter, light lunch, or picnic dish. Whether you use pickled herring for a tangy bite or smoked herring for a deeper, more robust flavor, this recipe adapts easily to what you have on hand.

What is Herring and Potato Salad?

Herring and potato salad is a classic French dish made with cooked potatoes, onions, and herring – either pickled or smoked – tossed in a light vinaigrette. It’s classic French bistro fare, typically served chilled and enjoyed as an appetizer, light lunch, or side dish.

Unlike creamy American potato salads, this version is fresh, tangy, and slightly briny, allowing the flavor of the fish to shine.

Versions of this herring salad are enjoyed across France, Scandinavia, and Northern Europe, where herring has long been a staple ingredient. What makes the French one special, is that bright and tangy vinaigrette with red onions and mustards.

Ingredients for Herring and Potato Salad (and tips on where to source them)

To make this herring potato salad, you’ll need:

• Waxy potatoes. Choose a variety that hold its shape well once cooked. If you’re making this recipe in the Spring, small new potatoes are perfect! They’re small, keep a great shape once cooked, and their skin is so thin that I don’t even bother pealing them. The rest of the year, Yukon Gold, Fingerling or red potatoes are great choices.
• Pickled or smoked herring. You can choose pickled (tangy and sweet) or smoked (rich and savory) herrings. For the pickled ones, roll mops are great options (available in most grocery stores) or you can often find them in a Jewish or Eastern European deli stores. In the US, you can also find pickled herrings at Whole Foods (occasionally), Costco (bulk pickled herrings, varied by region) or IKEA (Swedish pickled herring jars). Smoked herrings come more often canned, labelled as “kippers”, available in most grocery stores.
• Vinaigrette Dressing. For the dressing, we’re using olive oil, lemon juice, mustard (both grainy and Dijon), salt, pepper, fresh herbs (a mix of dill and parsley) and thinly sliced red onions. I like to prepare the vinaigrette at least 30 minutes before serving. The red onion needs to macerate in the vinaigrette for a while, to lose its “edge”.
• Egg. Boiled egg adds a nice, soft texture and extra-protein.
• Radishes. When in season, a few slices of fresh radishes add a nice tang and crunch.
• Fresh greens. That’s optional – but I often like to serve this dish on a bed of fresh green like mâche (lamb’s lettuce), watercress or arugula.

How to Make Herring and Potato Salad

This herring salad recipe comes together in just a few simple steps:

1. Slice the onion and herbs. Thinly slice the onion and chop the fresh herbs for the vinaigrette.
2. Make the vinaigrette dressing. Whisk together olive oil, lemon juice, mustards, salt, pepper, onions and herbs. Chill for 30 minutes.
3. Prepare the herring. Cut the pickled or smoked herring into bite-sized pieces.
4. Cook the potatoes. Boil the potatoes in salted water until tender, then drain and let them cool slightly.
5. Assemble the salad. Plate potatoes and herring pieces onto a bed of fresh greens. Add sliced radishes, halved boiled egg and dress generously with the vinaigrette.

Pickled vs. Smoked Herring: Which Should You Use?

The traditional French “Harengs Pommes à l’Huile” salad is more often made with smoked herring, rather than pickled herring filets.

But as with most classic French recipes, I like to say there are likely as many versions of this salad as home cooks in France. Some prefer the saltiness and boldness of smoked herrings; some prefer the brightness and tang of pickled herrings. I love both versions, and often use what I have on hand – smoked or pickled.

Both options work beautifully in this herring and potato salad, but they create slightly different flavor profiles:

• Pickled herring: Tangy, slightly sweet.
• Smoked herring: Richer, deeper, and more savory.

If you’re new to herring, I find pickled is often milder and more approachable. You can simply buy a jar of rollmops, and cut each rollmops into large chunks. If you enjoy bold flavors, smoked herring adds a delicious intensity. You can even try a combination of both for a more complex herring salad.

How to Store Herring Salad ?

Store the salad in an airtight container in the refrigerator for up to 2 days.

Because of the fish, it’s best enjoyed fresh, but the flavors often deepen after a few hours of resting. Give it a gentle stir before serving again.

Frequently Asked Questions

Can I use smoked herring instead of pickled herring?

Yes! Smoked herring works beautifully in this recipe and gives a deeper, more savory flavor, while pickled herring adds a tangy, slightly sweet taste.

What does herring taste like?

Herring has a rich, slightly oily texture with a mild fish flavor. Pickled herring is tangy and briny, while smoked herring is more robust and smokier.

Is herring and potato salad served cold?

Yes, this salad is typically served chilled or at room temperature, making it perfect for warm weather or make-ahead meals.

How long does herring salad last in the fridge?

It can be stored in an airtight container in the refrigerator for up to 2 days. The flavor often improves after a few hours.

Is this like American potato salad?

Not quite. This version is lighter and made without mayonnaise, more similar to a French-style potato salad.

I hope you’ll love this French-Style Herring and Potato Salad as much as I do! If you have any questions, please leave a comment. 

More French Salads to try: 

• • Green Bean Potato Salad
  • French-style Rice and Tuna Salad
  • French Grated Carrot Salad (Carottes rapées)
  • French-style Potato Salad
  • Piemontaise Potato Salad
  • Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
  • Classic French Lentil Salad 
  • Cucumber Salad with crème fraiche
  • Classic French Celery Root Remoulade
  • Classic Parisian Salad (Salade Parisienne)
  • French Lentil Salad with tomatoes and cucumbers
  • Authentic Niçoise Salad
  • Warm Goat Cheese Salad

Herring and Potato Salad (with Pickled or Smoked Herring)

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

3 tbsp (45ml) Extra Virgin Olive Oil
2 tbsp lemon juice (about 1 lemon)
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp Dijon mustard
1 tbsp Grainy Mustard
5-6 sprigs fresh parsley, stemmed and roughly chopped
A handful of fresh dill, stemmed and roughly chopped
½ red onion, peeled and thinly sliced in half rounds
1 lb (450g) waxy potatoes
1 tbsp salt
4 large herring filets (pickled or smoked)
1 boiled egg
4-5 radishes.
handfuls fresh greens (lamb’s lettuce, arugula)

Instructions

1. Prepare the Vinaigrette dressing. In a small jar, whisk together the olive oil, lemon juice, two mustards, salt, pepper, sliced onions and chopped fresh herbs. Close jar and chill for 30 minutes.
2. Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes or until you can easily poke a knife in the potatoes; but they shouldn’t be mushy. Drain immediately into a colander/strainer and let steam and cool.
3. Make the hard-boiled egg. Add egg to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the egg under running cool water and slice in half.
4. Cut the pickled or smoked herring into bite-sized pieces. Slice the radishes into thin slices. 
5. To assemble the salad, divide the fresh greens pieces onto 2 salad plates. Top with equal parts of potatoes and herring pieces. Top each plate with sliced radishes, half a boiled egg and about 3 tablespoons of dressing. Adjust seasoning to taste (more/less salt, pepper and vinaigrette dressing). 

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I love to enjoy cold poached cauliflower during warmer days, as this is a satisfying option that’s refreshing and invites bold toppings. The sweet and nutty flavors of cauliflower marry perfectly with the tangyness of a vinaigrette and the creaminess of crumbled hard-boiled eggs. 

Enjoying “eggs mimosa”(crumbled hard-boiled eggs with vinaigrette) is a Spring classic in France. It is often used to top off white asparagus, and here is a great recipe for it, if you’re interested (recipe in French). But I have to say, this version with cauliflower may have won me over…

Cooking notes: 

• Choose a large cauliflower head that is fresh, crisp and blemish free. 
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies.  A poached cauliflower tastes pretty mild, so don’t be afraid to create a vinaigrette with bold flavors.

I hope you enjoy these Whole Cauliflower with Crumbled Egg Vinaigrette as much as I do! Any questions, don’t hesitate to leave a comment.  

Enjoy it as a starter or as a side, to go with a roasted chicken, fish or even a slice of quiche. 

You may also like:

• Leeks with Dijon Shallot Vinaigrette
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Swiss Chard Pancakes 

Whole Cauliflower with Crumbled Egg Vinaigrette 

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cauliflower, leaves removed
1 tsp salt
2 large eggs
1 tsp white vinegar
10-12 sprigs fresh flat-leaf parsley, stemmed removed and chopped
For the vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
½ shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp fresh ground black pepper

Instructions

Step 1 – Cook the cauliflower. Bring a large pot of water to a boil. Add the salt and the whole cauliflower head (the cauliflower should be totally submerged). Cover with a lid and simmer for 20 minutes, flipping the cauliflower upside-down after 10 minutes. Test the doneness of the cauliflower with a fork or sharp knife, it should be tender but not too soft. Drain and place the cauliflower on a plate to cool completely.

Step 2 – Cook the eggs. Place the two eggs in a medium sauce pan and fill with water to cover the eggs by at least 1 inch. Optional: Add 1 tsp of vinegar to prevent egg white from running out in case an egg cracks. Turn to high heat and bring to a boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Drain and run the eggs under cold water to stop them from cooking further. Set aside and let cool completely before peeling.

Once peeled, roughly chopped the eggs until you get a crumbly texture.

Step 3 - Make the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallots, mustard, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. If the vinaigrette gets too thick, you can add a few splashes of water. 

Step 4 – Place the cauliflower head on a serving plate. Drizzle generously with vinaigrette. You can use all the vinaigrette, or keep some on the side for later. Sprinkle with the parsley and finally top it off with the egg. Season to taste with salt and pepper.

For serving, cut in big wedges (like a cake).

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Whole Cauliflower with Crumbled Egg Vinaigrette  appeared first on Pardon Your French.

A perfect Spring-time recipe

Leek season runs from September to May, but Spring leeks are smaller and more tender, which makes them perfect for a “Poireaux Vinaigrette” recipe. Poaching the leeks is an easy cooking method that helps bring out their sweetness, while giving them a smooth, almost buttery texture. 

After being drizzled with vinaigrette, the leeks only get better as they sit and absorb the zippy dressing. You can prepare this dish a few hours in advance and let it rest at room temperature prior to serving—perfect for spring entertaining!

Cooking notes: 

• Choose leeks with deep green leaves and pristine white roots. If possible, opt for leeks that are smaller in size, and leave bigger ones for soups or stews. Rinse them thoroughly, especially in between the leaves, and do not refrigerate them, or they’ll lose their delicate texture. 
• For poaching the leeks, make sure you use twine to tie them in small bundles before cooking, so they don’t separate in the water. 
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies. 

I hope you enjoy these Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette) as much as I do! Any questions, don’t hesitate to leave a comment.  

Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette) is traditionally a first course. But you can also serve it as a side, to go with a roasted chicken, fish or even a slice of quiche. 

You may also like:

• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Swiss Chard Pancakes 

Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette)

Print Recipe

Serves: 3-4 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

4 small leeks or 3 medium sized leeks
½ tsp salt

For the Vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
1 shallot, peeled and finely diced
1 tbsp Dijon Mustard
6 sprigs curly parsley, stemmed and roughly chopped
¼ tsp freshly ground black pepper

Instructions

Step 1 - Cut off and discard the root ends and dark green tips of the leeks. Keep most of the light green parts, so you get a nice white-to-green gradient for the final dish. Discard any outer leaves that are too tough and/or blemished.

Cut each leek into thirds, so you have 9 or 12 equal-sized pieces total, and then cut each piece in half lengthwise. Use butcher’s twine to tie all the pieces into three small bundles. 

Bring a large pot of water to a boil. Add salt and place the bundles of leeks in the water so they are completely submerged. Bring back to a boil, cover with a lid, turn the heat down to medium-high, and boil for 20 minutes, until the leeks are fork-tender. 

Step 2 - Meanwhile, prepare the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard, parsley, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. 

Remove the leek bundles from the water with a slotted spoon and let them cool and drain on a kitchen towel. If needed, squeeze out some of the excess water. 

Place the leeks on a serving platter and cut off the twine. Top generously with the vinaigrette. 

Serve warm or cool.  

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette) appeared first on Pardon Your French.

But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

In this mountain-and-plateau part of France, 80% of the land is devoted to cattle farming. So it’s no surprise that beef is at the centre of most of the region’s culinary specialties. And of all its locally raised bovines, the most renowned is probably the Fin Gras du Mézenc. Its beef is praised as a delicacy meat achieved by feeding the cows with top-quality natural hay from the local mountains. This beef is traditionnaly sold and enjoyed at Easter, known to be a great protein-packed feast to break the fasting period of the Lent (in French,“Le Carême”). 

So today’s recipe for a great Roast Sirloin Tip (although not made with some exquisite Fin Gras du Mezenc) is my ode to this lesser-known regional tradition of the Easter Beef. Once again, a little way of showing you another side of French culinary tradition… with regional individualities in the spotlight.

The Recipe

Contemplating the idea of feeding guests with a beef roast is something I would have never thought of up until a few years ago. But as you may know, my passion for the kitchen had me try a few successful meat recipes . And of all them to date, I have to say this recipe is the one I have no doubt will stay in my cookbook for life.

This roast sirloin tip recipe requires a few simple ingredients, very minimal preparation and is sure to give you a perfect roast – every single time. You’ll achieve tender, juicy meat with a great sear all-around.

The key here relies on following precise resting periods for the meat: at least 12 hours in the fridge, 1 hour resting on the counter, 30 to 40 minutes resting in the oven, and a final 30 minutes rest before serving. Don’t be tempted to skip or speed up these recurrent resting periods as they are crucial to build up the flavours and tenderness in the meat. 

Searing the meat in a pan and then roasting it in the oven at 250F will caramelize the outside, then the temperature is turned down.

To top off this sirloin tip roast, I am suggesting a delicious Warm Sherry Vinaigrette, that you can put together is less than 10 minutes. This warm sherry vinaigrette goes perfectly with horseradish too, so you can choose to offer both options to your guests.

Cooking notes:

• These cooking instructions are ideal for a 2.5lbs sirloin tip, which will serve about 4 people.
• Having a meat thermometer for this recipe is not mandatory, although recommended. I have been able to achieve a perfect roasting several times without a thermometer – but if you’re planning on splurging on a roasting meat every once in a while, investing in a thermometer to ensure it’s always properly cooked will be well worth it.
• If the roast is not tied up already when purchased, use some butcher twine to tie it up which will help to hold the roast together during the cooking process.
• If you don’t have a meat thermometer, check the roast at the end of the cooking time by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. 
• For the warm Sherry Vinaigrette, I used Maille Sherry Vinegar (one of the best around, in my opinion). But because the vinaigrette is cooked down and warmed-up, any sherry vinegar of your choosing could work.

If you try this Roast Sirloin Tip & Warm Sherry Vinaigrette, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sirloin Tip Roast with Warm Sherry Vinaigrette

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 2h15 2h15

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 13 voted )

Ingredients

For the roast:
2.5 lb sirloin tip roast
1 tsp salt
1 tbsp olive oil
1 tsp fresh ground black pepper
3 larges cloves of garlic (minced)

For the Warm Sherry Vinaigrette :
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and Pepper
9 tablespoons extra-virgin olive oil

Instructions

The day prior -  With the tip of your fingers, evenly rub the outside of the roast with a teaspoon of salt. Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.

The next day - Take the roast out at least an hour before cooking, allowing it come up to near room temperature ( very important step – this will ensure an even cooking of the roast).  

Once the roast has come to room temperature, unwrap from the plastic wrap and gently pat dry with a paper towel.

Preheat your oven to 250F.

While oven is preheating – Over medium-hight heat on your stove, heat up the olive oil and minced garlic in a large pan (heavy bottomed, cast-iron style).

As soon as the olive oil is heated (it should start to smoke a bit), place the roast in the pan and sear it on each side for 3 minutes, in order to get a golden brown colour all over.

Once the roast is seared on all sides, transfer to a baking tray with a rack. Make sure you scrape off the bits of cooked garlic from the pan and sprinkle them on the roast.

Cook the roast for about  1 hour and 20 minutes (if you have a meat thermometer: until the roast is 120F for medium-rare, or 130F for medium).

After this cooking time, (or once the roast has reached this temperature), turn off the oven and let the roast rest inside the oven, for 30-40 minutes (if you have a meat thermometer: until the roast is around 130F for medium-rare or 140F for medium).

Important: do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking (it will be tempting to take a peak, but don’t!).

Remove the roast from the oven, and allow to rest 30 minutes before slicing and serving. Allowing this resting time is very important, to allow the meat to re-distribute all the inner juices evenly.  

For serving, top each slice with a generous dollop of warm sherry vinaigrette and a sprinkle of horseradish.

For the warm sherry vinaigrette :

In a small saucepan, over low heat, whisk together the shallot, the sherry vinegar, lemon juice, the Dijon mustard, and salt and pepper to taste. Cook slowly for about 5 minutes, until the shallot is translucent (to kill its sharpness).

Add the oil in a stream, whisking continuously until the dressing is emulsified.

Just before serving, make sure the vinaigrette is moderatly heated up (warm, but not hot).

The post Roast Sirloin Tip & Warm Sherry Vinaigrette appeared first on Pardon Your French.