Salade cuite, which is really more of a dip than a salad, is a staple at many Sephardic Shabbat tables. Recipes for this cooked tomato dish will vary slightly in different households, depending mainly on which region the family is from. This recipe, a Bonjour Cuisine favorite, has tons of flavor with just the right amounts of heat and sweetness. Take your time with this dish and let it simmer for a while, it will only make the end result that much better. Serve this dish along side grilled fish or chicken on Shabbat or any day of the week, this sip will keep for several days. Salade cuite can also be used as a base for Shakshouka eggs by simply cracking eggs on top of the tomato mixture and allowing them to cook on the stove until the whites are opaque.
Salade Cuite Salad Recipes
Salade Cuite - Moroccan Matbucha
Equipment
Ingredients
- 3 tbsp vegetable oil
- 1 large yellow onion minced
- 1 large green bell pepper seeded and finely chopped
- 1/2 Jalapeno chile pepper cored seeded and finely chopped
- 5 medium sized garlic cloves minced
- 1/4 cup tomato paste
- 1 28 oz can whole peeled tomatoes
- 2 1/2 tbsp sugar
- 1 tsp fine sea salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 sprig of parsley for garnish
- 4 large eggs
- 1/2 cup feta cheese crumbled
- 2 tbsp parsley minced
- 1 tsp Maldon smoked sea salt
Instructions
- Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
- Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
- Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
- Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Stovetop Salade Cuite
To prepare the Stovetop Salade Cuite, start by washing and trimming the vegetables as needed, selecting a variety such as green beans, baby carrots, and new potatoes. Cut the potatoes into bite-sized pieces for even cooking. In a large pot, bring water to a boil and add a pinch of salt. Blanch the potatoes for 5-7 minutes until slightly tender but not fully cooked. Next, add the green beans and baby carrots to the pot and continue boiling for another 3-4 minutes until the vegetables are crisp-tender. Drain the vegetables using a colander and rinse them under cold water to stop the cooking process and retain their vibrant color and crunch. In a small bowl, whisk together French vinaigrette dressing, salt, and freshly ground black pepper to prepare the dressing. Pour the dressing over the warm vegetables in a mixing bowl and gently toss to coat evenly. Transfer the Stovetop Salade Cuite to a serving platter, garnish with fresh parsley leaves for a touch of color and freshness, and serve warm or at room temperature as a delightful side dish. Bon appétit!
Tips for making Salade Cuite
Serving Suggestions
Wasabi, with its sharp and pungent flavor, provides a delightful contrast; serving a small amount of wasabi paste on the side allows diners to adjust the heat according to their preference. Dashi Eggs, soft boiled and marinated in savory dashi broth, offer creamy yolks that complement the vegetables beautifully. For a refreshing contrast, a bright and fresh Corn Salsa cuts through the richness, with the sweetness of corn harmonizing with the cooked vegetables. Ponzu Sauce, with its citrusy notes and balanced acidity from soy sauce, serves as a delightful dressing that helps balance the dish’s flavors. Additionally, a simple Daikon Salad, made with grated daikon radish, offers a refreshing side with its mild flavor and crunchy texture, providing a pleasant contrast to the soft vegetables. Finally, toasted or grilled slices of crusty bread provide a delightful way to soak up any remaining juices from the Salade Cuite while adding a satisfying crunch to the meal.
Cooking Tips
Salade Cuite, a hearty French-style cooked vegetable salad, sparks joy and comfort in my kitchen. As I gather potatoes, green beans, tomatoes, hard-boiled eggs, and tuna, a feeling of nostalgia washes over me. My mind transports back to lazy summer afternoons at my grandmother’s farmhouse in Provence, where the flavors of olive oil, vinegar, and garden-fresh produce shaped my early culinary memories.
Crafting the perfect Salade Cuite requires thoughtfulness and care. I hand-select ruby red tomatoes at the peak of ripeness, vibrant green beans that snap crisply, and new potatoes with thin, delicate skins. This mindful ingredient selection allows the vegetables’ natural flavors to sing. As I rinse, trim, boil, shock, and peel, I find a calming rhythm in the preparation work. Each step draws out the ingredients’ best qualities.
The cooking process feels both ceremonial and celebratory. Guiding the vegetables through their transformations, I reminisce on the generations of French home cooks before me who similarly tended to simmering pots, releasing the essences of the vegetables into a flavorful cooking broth. As they soften over low heat, the potatoes and green beans absorb the surrounding liquids like a sponge, concentrating their essence.
Finally, the assembly gives me great joy, as I thoughtfully layer the components together into a symphony of flavors and textures. The satisfaction of beholding the finished salad is profound. The eggs lend a richness that balances the acidity of the vinaigrette, while the tuna adds delightful bursts of salty savoriness. Each forkful tells a story both personal and universal, of summer afternoons filled with family around a farm table heaving under the weight of just-picked produce transformed by tradition-steeped hands into magnificent yet humble fare that nourishes body and spirit.
FAQs about Salade Cuite
- Can I prepare Stovetop Salade Cuite in advance?Absolutely! You can blanch the vegetables and prepare the dressing ahead of time. Combine them just before serving to maintain the salad’s freshness.
- What other vegetables can I use in Salade Cuite?Salade Cuite is versatile. You can include vegetables like asparagus, cherry tomatoes, or even artichoke hearts. Mix and match to create your own delicious combinations.
- Can I make this salad vegan?Yes, you can easily make it vegan by using a vegan-friendly vinaigrette dressing or replacing the dressing with a homemade vegan version using olive oil, Dijon mustard, and your choice of vinegar.
- What type of potatoes is best for this salad? New potatoes, also known as baby potatoes, work wonderfully in Salade Cuite. They have a delicate skin and creamy texture that pairs perfectly with the other vegetables.
- How should I store leftover Salade Cuite? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or at room temperature. If it seems dry, you can refresh it with a drizzle of extra vinaigrette before serving.
Conclusion
As we conclude our exploration of the comforting classic Salade Cuite, it’s clear that this French bistro staple holds a special place at the family table and in the culinary soul. At Food And Meal, we cherish recipes like these – dishes that connect us to previous generations through tastes and aromas that span decades.
Salade Cuite is nostalgic while also being utterly timeless. Its simplicity and focus on letting fresh, high quality produce shine is an enduring testament to the beauty of French home cooking. We encourage our readers to not just make Salade Cuite but to also fully immerse in its essence – take time to source excellent ingredients, find joy in the methodical preparation, and when serving, share stories and laughs with loved ones between bites.
Beyond the salad itself, we hope this journey has provided some inspiration to our community of home cooks. May it serve as a reminder that humble ingredients can be transformed into magnificent fare with care and intention. And may it spark curiosity in exploring other beloved recipes from Provence, Normandy, Lyon, and all the incredible food regions of France.
Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!