This was all of our prep ingredients:
The first salad we made was composed of 6 different vegetables and was meant to be served cold.
We made celery root dressed in a remoulade sauce (mayo, mustard, lemon juice), carrots dressed in a cintronette (oil, lemon juice, salt & pepper), cucumbers dressed in a cream sauce (heavy cream, lime, mint, black pepper), and red cabbage, mushrooms and tomatoes dressed in vinaigrette (vinegar, oil, salt & pepper). This was the result (the celery root looks a lot like fettuccine) - everything tasted great:
We also made Vegetables a la Grecque. This is a style of preparing vegetables that can be served hot or cold. Usually involved is a mixture of olive oil, onions, dry white wine, coriander, peppercorns, lemon, salt & bouquet garni. The vegetables have to be cooked separately because the cooking time varies for each. The same sauce is used for each vegetable (ingredients above), but each also has another special ingredient depending on the type of vegetable. We made cauliflower, which had saffron, mushrooms, which the book said should have had tarragon (but the recipe did not), and zucchini with garlic and tomatoes. We didn't plate the vegetables after we made them, so there are no pictures, but they were all really good and I could see serving any or all of them as side dishes.
Chef Bruno told us that in France, they eat dinner salad at the end of the meal (unless it is meant to be a main course) - always tossed with a light vinaigrette - because it aids in the digestion process.
We didn't make the final salad because we were out of time, but it was called a cooked vegetable salad. The chef did a demo:
He pretended that he sliced the radishes that thin himself, but I saw him using the mandoline!
Level 7 is intro to soups. Yummy!
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