Composed Salad

Recently, I read a New York Times article about the composed salad, in French, the "salade composee." Something about this concept intrigued me, so Monday I bought a lot of beautiful, fresh, organic vegetables and made my first composed salad. It was the perfect summer meal: so fresh and delicious.

Yesterday, I was going to lunch at a friend's house and decided to bring my second composed salad. Another friend had just given me a lovely dish to put it in. Here's a photo:

Although one can put anything in this salad, here's what mine contained:

Grape tomatoes, sliced in half

Cucumbers, peeled, halved, and seeded

Shredded carrots

Breakfast radishes, sliced thinly

Arugula sprouts

Capers

Shallots (diced)

A mix of feta and various olives

I sprinkled it with an Oliviers and Company herb/salt mix, squeezed lemon on top and drizzled with good olive oil.

I can imagine so many other ingredients to put in it: tuna or smoked trout, red peppers, peas, fava beans, lentils. This is such a versatile salad, one that I'm sure I'll eat repeatedly throughout the summer!

One thought on “Composed Salad

  1. Heidi Naylor

    mine was not composed by such lovely things, but it was inspired by yours, and we enjoyed it last night; thanks for the lift!

    Kathee's composed salad.jpg

    Reply

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