Salade verte

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladsCuisine: French




Cooking time


Total time



To end every meal in style with a green salad, a salade verte is what I like so much. It’s a great tradition I was brought up with and I did the same with my kids. The simpler the better actually. It is a beam of light at the end of every meal. Exactly like the picture shows, the salad is in the spot light. This salad deserves a stage, every day. And that’s why it also deserves its place here on this website.


  • 1 large Romaine gem

  • 1 red onion

  • 3 table spoons pine nuts

  • vinaigrette
  • 3 table spoons olive oil, half table spoon mustard, 2 table spoons vegan mayonnaise, 1 table spoon red wine vinegar, salt and pepper


  • Wash the salad. Cut the leaves or keep them as a whole, whatever you want. To me it depends on what I feel like.
  • Make the vinaigrette and cut the red onions in rings.
  • Fry the pine nuts in a dry frying pan.
  • Add the dressing, the red onions and the pine nuts.

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