Savoury Salad -- a la Francaise

"I modeled this salad after the kind you get in French bistros -- more a meal than a salad and great for taking as a packed lunch. A little bit of blue cheese mixed in would be divine, if you enjoy that kind of thing."
photo by Sackville photo by Sackville
photo by Sackville
Ready In:




  • Wash the potato, then cut it into small wedges.
  • Boil the potato until just tender and let cool when done.
  • At the same time, boil the eggs until hard boiled (about 10 minutes).
  • Meanwhile, fry the bacon until it is as crispy as you like it.
  • Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
  • Set the mushrooms and onions aside when done.
  • In a small bowl, whisk together the oil and mustard.
  • Throw the cucumber into the bowl, along with about half the herbs and the garlic.
  • When the eggs are cooked, peel and let cool.
  • When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
  • Use your hands to mix the salad, making sure the dressing coats everything.
  • Put salad evenly into two bowls.
  • Chop the eggs into four wedges each and use as a garnish.
  • Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.

Questions & Replies

Got a question? Share it with the community!


  1. Outstanding!!! I made this for my mom and me for lunch the other day. What a total delight. So fresh and full of good things. I really liked the sprinkling of fresh chives and mint on top. The bacon and mustard dressing are reallly the highlight of this recipe Thanks Friedel. We really enjoyed your wonderful salad ;)
  2. I enjoyed the salad alot. I left out the mint (personal preference), but otherwise followed the recipe. I will make this one again.
  3. Simply delicious. I tossed additional honey/mustard dressing into the mix. Classy salad.
  4. this was very nice. Very appealing looking, too. The idea of sauteeed onions and mushrooms was intriguing to me and was really very good. And potatoes! Never thought of those, either. Very nice. The salad dressing, though (as mentioned) didn't seem to do it justice, so I used Dancer's #69312 and turned it into a vinaigrette
  5. Very nice main dish type salad, but the dressing was very heavy for us. We'll try it again with a different dressing. Also, we'll be using canned or steamed mushrooms in the future.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
View Full Profile

Find More Recipes