Salade CuiteSalade Cuite

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Salade cuite is just fancy-dancy French talk for “cooked salad.” If you are into putting on airs (as I am) you can toss this one into your conversations like so: “The salade cuite I had my last time in Marseilles wasn’t nearly as amusing as the Chef’s recipe.” Try it. Your friends will stare at you wide-eye

Salade Cuite Recipe

How to Make Salade Cuite

Check below for printable version of Salade Cuite

Salade Cuite

Salade Cuite

Print Recipe
Course Salad
Cuisine American
Keyword Food recipe, salad recipe, Salade Cuite


  • 1/4 cup (60 ml) chopped onion
  • 1 shallot, finely minced
  • 1 Tbs (15 ml) olive oil
  • 4 heads lettuce (red leaf, green leaf, Boston, Bibb, or a combination of these) washed, coarsely chopped, and slightly damp
  • 1 head radicchio (Italian chicory), optional,washed, coarsely chopped, and slightly damp
  • 1/2 tsp (2 ml) fennel seeds
  • Salt and freshly ground black pepper to taste. A grating of fresh nutmeg


  • Heat the olive oil in a large skillet over moderate heat, and cook the onion and shallot for about 5 minutes, until translucent but not brown. Add the lettuces and stir until the volume is reduced. Add the fennel seeds, salt, pepper, and nutmeg, and cover partially. Cook for about 10 minutes, stirring occasionally, until the lettuce it completely limp. Continue to cook uncovered, stirring frequently, until the liquid has evaporated. Serves 4 to 6.

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