Photo by  Ann Cutting.

Photo by Ann Cutting.


Salade Composé


First Step Prior to Adding the Toppings

Dress a generous amount of greens with your favorite vinaigrette in a large salad bowl. Arrange the dressed greens on a large platter and add any of the suggested toppings. 

Topping: Version One

  • Leftover cooked, cut carrots dressed lightly in vinaigrette 
  • Deviled or hard boiled eggs 
  • Leftover cooked potatoes dressed in garlic flavored mayonnaise (instant aioli)
  • Anchovies rinsed and dried  
  • Olives 
  • Fresh, sliced mozzarella cheese

Another Topping Version

  • Sliced leftover chicken breast
  • Chickpeas, drained and rinsed
  • Cubed leftover beets
  • Crumbled leftover bacon
  • Crumbled blue cheese
  • Sliced roasted almonds

Another Topping Version

  • Sliced leftover steak (flank or tri-tip work well)
  • Sliced tomatoes
  • Marinated or freshly dressed mushrooms
  • Thinly sliced Parmesan cheese (try using a potato peeler) 
  • Thinly sliced radishes or any other sharp tasting vegetable 

Another Topping Version

  • Crumbled feta cheese
  • Sliced leftover turkey
  • Cherry tomatoes
  • Chickpeas, drained and rinsed
  • Cucumbers, sliced thin
  • Potato salad

NOTE: There are many more ideas: Use your basic leftovers, add some cheese, and enjoy with a hot roll or baguette and butter. The dressed greens add a great deal of flavor to the salad, but it is a good idea to add a side bowl of vinaigrette to add to the toppings if you wish.