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  • Chaud Froid Salad

    Chaud Froid Salad

    Chaud Froid Salad

    Serves 6


    A hearty salad that will satisfy even the biggest of appetites.  Chaud-Froid means hot-cold in French. This salad is made with both cooked and raw ingredients, has super anti-inflammatory properties and is filled with anti-oxidants.


    What You’ll Need:

    Large Pot

    Large Slotted Spoon

    Large Bowl Filled with Ice Water

    Measuring Cups & Spoons

    Medium Bowl


    Salad Bowl

    Salad Fork & Spoon



    1 Tbsp Sea Salt (for the cooking water)



    1/4 Cup Lemon Juice

    3 Tbsp Dijon Mustard

    2/3 Cup Extra Virgin Olive Oil

    2 Tbsp Minced Garlic

    1/2 Tsp Sea Salt

    Fresh Ground Pepper to Personal Taste



    About A Half Pound Organic Baby Red Potatoes

    1 LB Organic String Beans

    1/2 LB Organic Grape Tomatoes

    1 Yellow Pepper, Thinly Sliced

    3/4 Cup Large Black Olives, Thinly Sliced

    1/4 Cup Fresh Chopped Basil (Optional)


    How To Put It Together:

    1) Fill a large pot with water; add 1 tablespoon sea salt. I know this sounds like a lot but this is the only way to add flavor your veggies. Place the pot over high heat; bring it to a boil.

    2) For the dressing: In a medium bowl, whisk together the lemon juice and ijon until smooth. While whisking, pour in the extra virgin olive oil in a slow, steady stream until the dressing is emulsified. Add the minced garlic and give it one more quick whisk; pour the dressing into your salad bowl.

    3) When your pot of water has a nice rolling boil, add the potatoes. Let then cook for 3 – 4 minutes, keeping a close eye on them. The cooking time varies by potato size. The smaller the spud, the faster the cook; you want them just fork tender. With a slotted spoon, scoop out the hot potatoes and transfer them to the salad bowl. The hot potatoes will start to absorb the flavors of the  dressing – yum! Now add the green beens to the same pot. Green beans typically take exactly 4 minutes to cook in salted boiling water, You want them bright green in color – as soon as you see that color, it’s time to scoop them out. Using a slotted spoon, scoop the green beans out of the pot into an ice water bath. This will stop the cooking and ensure a nice crisp bean. From the ice water bath, scoop the beans directly into your salad bowl. Add the sliced yellow pepper, grape tomatoes and sliced olives. Sprinkle the chopped basil on top; toss thoroughly.

    4) Serve and enjoy!


    Nina’s Tasty Tip:

    A great make-ahead dish – make this the day before for any party -the flavors improve over time; it’s even yummier the second day.


    315 Calories
    4 grams of Protein
    19 grams of Total Carbohydrates
    3 grams of Sugar
    5 grams of Fiber
    27 grams of Total Fat
    4 grams of Saturated Fat
    0 grams of Trans Fat
    0 mg of Cholesterol
    140% RDA Vitamin C
    43% RDA Vitamin K
    22% RDA Vitamin E
    22% RDA Sodium
    21% RDA Vitamin A
    21% RDA Manganese
    15% RDA Potassium
    14% RDA Vitamin B6
    14% RDA Iron
    13% RDA Folate
    12% RDA Copper
    10% RDA Magnesium
    10% RDA Thiamin
    • Glycemic load: 7

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