Les Enfants Recipe

Prepare vegetables

Rinse the mixed young greens thoroughly in cold water and spin or pat dry. Halve the cherry tomatoes. Peel (if desired) and thinly slice half a cucumber into rounds or half-moons. Thinly slice the radishes. Place all prepared salad components in a large bowl and add the chopped fresh herbs.

Toss with vinaigrette (see Vinaigrette section) immediately before serving so greens remain crisp.

In a small bowl or jar combine the olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple), salt, and pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add a little more lemon if brighter acidity is desired or a pinch more salt if needed.

Reserve about 1 tablespoon of vinaigrette for the fruit (if using). Dress the salad with the remaining vinaigrette just before serving and toss gently to coat.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Wash and scrub the potatoes. Cut each potato into 1/4–1/2-inch thick sticks for fries. Pat the cut potatoes dry with a towel—removing surface moisture helps them crisp.

In a large bowl, toss the potato sticks with the cornstarch (if using) until lightly coated. Add the 2 tablespoons oil, sea salt, and smoked paprika; toss to coat evenly.

Spread the fries in a single layer on the prepared baking sheet with space between pieces. Roast for 20–30 minutes, turning once or twice, until golden brown and crisp at the edges. Cooking time will vary by thickness—check at 20 minutes.

Remove from oven and season with an additional pinch of salt if desired. Serve hot alongside the dressed greens.

If serving fruit instead of frites, rinse and prepare your chosen fruit: core and slice apple, hull berries, segment oranges, or leave grapes whole. Toss the fruit gently with the reserved 1 teaspoon of lemon juice to prevent browning and with about 1 tablespoon of the vinaigrette reserved earlier for a light glaze.

Serve the fruit portion chilled or at room temperature alongside the greens.

Scatter the grated Parmesan or crumbled goat cheese and the toasted seeds or nuts over the dressed salad just before serving for added flavor and texture.