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.
RECIPE: Our Favorite Mayonnaise (Immersion Blender Method)
RECIPE: Homemade Mayonnaise (Hand-Mixer or Whisk Method)
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Macédoine de Légumes
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
- 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.
- 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.
- 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.