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Charcuterie For Two Recipe

Name: La Parisienne French Bakerys Charcuterie For Two Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 cups mixed salad greens (spring mix or baby greens); 6 pieces cherry tomatoes, halved; 0.5 cups thinly sliced cucumber; 2 tbsp red onion, very thinly sliced; 1 tbs extra-virgin olive oil (for dressing); 1 tsp red wine vinegar (for dressing); 0.5 tsp Dijon mustard (for dressing); 0.25 tsp honey (optional, for dressing); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 60 g sliced saucisson sec (French dry salami); 60 g sliced jambon de Paris or prosciutto-style ham; 60 g sliced rosette de Lyon (or similar cured sausage); 80 g sliced pâté or terrine (country-style pork pâté); 8 pieces cornichons (small French pickles); 2 tbsp unsalted butter, room temperature; 1 tsp whole-grain mustard (optional, for spreading); 6 slices baguette or crusty country bread; 1 tsp olive oil (for toasting bread, optional); 1 tbsp fresh parsley leaves or cornichon ends; 0.125 tsp black pepper, extra

Inspired by La Parisienne French Bakery

Time30m

Serves2

Mixed green salad with 4 differents french meats with butter, cornichons and bread.

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Ingredients

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Salad

2 cups mixed salad greens (spring mix or baby greens)

6 pieces Cherry tomatoes, halved

1/2 cups thinly sliced cucumber

2 tbsp red onion, very thinly sliced

1 tbs extra-virgin olive oil (for dressing)

1 tsp red wine vinegar (for dressing)

1/2 tsp Dijon mustard (for dressing)

1/4 tsp honey (optional, for dressing)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Charcuterie (meats & accompaniments)

2 1/8 oz (60 g) sliced saucisson sec (French dry salami)

2 1/8 oz (60 g) sliced jambon de Paris or prosciutto-style ham

2 1/8 oz (60 g) sliced rosette de Lyon (or similar cured sausage)

2.82 oz (80 g) sliced pâté or terrine (country-style pork pâté)

8 pieces cornichons (small French pickles)

2 tbsp unsalted butter, room temperature

1 tsp whole-grain mustard (optional, for spreading)

Bread & serving

6 slices baguette or crusty country bread

1 tsp olive oil (for toasting bread, optional)

Garnish (optional)

1 tbsp fresh parsley leaves or cornichon ends

1/8 tsp black pepper, extra

Method

Salad

Prepare vegetables

Rinse and spin-dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber into rounds, and very thinly slice the red onion. Place all vegetables in a medium bowl.

Make dressing

In a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp honey (if using), 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk or shake until emulsified.

Toss salad

Just before serving, drizzle the dressing over the greens and vegetables and toss gently to coat evenly. Taste and adjust seasoning if needed.

Charcuterie (meats & accompaniments)

Bring meats to serving temperature

Remove the cured meats and pâté from the refrigerator about 15–20 minutes before serving so flavors open up and textures soften slightly.

Arrange meats

On a small wooden board or plate, fan the saucisson sec, rosette de Lyon, and prosciutto-style ham into separate small piles or overlapping ribbons so each meat is easy to pick. Slice or scoop the pâté/terrine into two even portions and place on the board.

Prepare butter and mustard

Set the room-temperature butter in a small dish and, if using, place the whole-grain mustard beside the pâté. This allows guests to spread butter or mustard on bread before topping with meat or pâté.

Add cornichons

Arrange 6–8 cornichons on the board near the pâté and meats as a sharp, acidic contrast to the rich meats and butter.

Bread & serving

Toast bread (optional)

If you prefer lightly toasted bread, brush baguette slices very lightly with 1 tsp olive oil and toast in a 375°F (190°C) oven or under a broiler for 3–5 minutes until edges are golden. Watch closely to avoid burning.

Plate and serve

Place the toasted or fresh bread slices on the board or a separate plate. Add the salad bowl beside the charcuterie board. Provide small spreading knives for the butter and pâté. Garnish the board with a few parsley leaves and an extra crack of black pepper if desired. Serve immediately so bread is fresh and meats are at room temperature.