The Paris Salad: Crispy french fries and kale salad
Summer in Europe
In the summer of 2014, I discovered the best salad I’ve ever had, a french fry salad! That summer my sister, my best friend, our hubbies, and I traveled across Europe. Our adventure started in Portugal and ended in London, spanning 5 countries and 9 cities. Along the way we explored some incredible sights, made several friends, and tried some amazing food. I have already told you about the cornbread waffles I discovered. This crispy potato salad is also inspired by that trip.
We used Sandeman’s walking tours throughout the trip to help familiarize ourselves with each new city we explored. Tour guides work off tips and give walking tours around the most popular areas of the city. Furthermore, it’s a great way to get good information while working off a budget. The guides do a great job telling the city’s history from interesting perspectives, and give some great recommendations for places off the beaten path!
Le Relais Gascon and the best salad ever
During our tour of the artist’s district in Paris our guide gave us a dinner recommendation we could not pass up. On the hill of Montmartre, above the Moulin Rouge there is a little bistro called Le Relais Gascon. It serves decadent salads topped with an entire potato’s worth of crispy garlic fried potatoes. Mushrooms, duck, or bacon and blue cheese filled these salads, and all of them came with the fries! We had a perfect sunset dinner in Montmartre, surrounded by the memories of Van Gough, Monet, and Renoir. We drank wine and tried escargot for the first time. It was such a fun experience to share with great company and is one of my favorite memories from our trip.
To make the Paris Salad
I still dream about that salad sometimes, and apparently my sister does as well because she has been making her version ever since. Once I found out, I couldn’t believe I’d never tried to do the same! I immediately went to the grocery store and whipped up a version with blue cheese and bacon. Sitting down, I poured a glass of wine, bit into the crispy potato, and let myself return to Paris.
How to Serve
Now we often make a vegetarian version for dinner, especially during the summer when it’s too hot to be in the kitchen for long. This simple salad goes wonderfully with a tart white wine. Look for something with notes of green apple or pear, but a french rosé would also work wonderfully. The crispy fries are cut cottage style, in small rounds; and I usually split one large potato or 2 small potatoes between my husband and I. I use a simple dressing of lemon juice, olive oil, salt, and pepper. I love using a hearty green like kale that can stand up to the hot fries on top without browning.
If you’re feeling stuck inside and yearning to travel; make this salad and let it take you to the busy streets of montmartre where some of the greatest artists lived, worked, and cut off their ear. Let me know in the comments below what you added to your’s. I promise this is one meal you will return to over and over again!
What the Husband Thinks:
Missing the Meat Rating 4 out of 5 stars!
One way to make anything green taste better is to add crispy potatoes to it. This is a really good salad. I’m actually kind of strange and like kale a lot. The salad is similar to the one we had in Paris, which was really odd because it seems like such an American thing to do. But nevertheless it was awesome. I give this recipe four out of five stars. Of course it’s better with meat. One of my favorite salads is a steak salad…. but this is probably a close second or third. Who the hell doesn’t like crispy potatoes?
Crispy fries and kale salad (the Paris Salad)Course: Meatless Monday’s, Weeknight dinners, crispy fries and kale salad, vegetarian, VeganCuisine: french, vegetarian, veganDifficulty: Easy
The Paris Salad is topped with crispy garlic fried potatoes on a bed of kale and sprinkled with parmesan cheese. The lemon and olive oil dressing brightens the salad making it perfect for a hot summer night.
1 lrg or 2 sm yukon gold potatoes
¼ cup olive oil
2 garlic cloves finely chopped
1/2 bunch of kale
¼ cup shredded carrots
½ cup sliced mushrooms
2 tbsp shredded parmesan cheese
Salt and pepper to taste
Fresh parsley (optional)
Juice of 1 lemon
¼ cup olive oil
Salt and pepper to taste
- Wash and slice potatoes into rounds 1/4 inch thick
- Heat oil in skillet on medium high heat
- Fry potatoes and garlic until golden and crispy, stir often
- While potatoes are frying, wash and chop kale into bite sized pieces (I remove the woodier part of the kale stem and discard). Shred carrots and slice mushrooms as well
- Whisk dressing ingredients together in a small bowl
- Drain potatoes on paper towel or kitchen towel and sprinkle with salt and pepper
- Plate in individual bowls: layer kale, carrots, mushrooms, fried potatoes, and top with dressing, parmesan cheese, and fresh parsley if you have it.
- Massage kale with your fingers while you wash it to make the leaves more tender
- Russet potatoes also work well for this
- Add whatever veggies you like. Blanched or sauteed green beans or asparagus are amazing as well!
- Any hearty green leafy veggie would be a nice salad base
- To make this recipe vegan just leave out the parmesan or replace with a vegan substitute
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