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.