If you are tired of the eternal Caesar salad, welcome.

Laurent Mariotte and his columnists in the program, "La Table des bons vivants", on Europe 1, give us some tips to think outside the box and renew our recipes for this essential dish during periods of hot weather.

When the weather is hot (and not only), the salad is all good.

As long as we measure the quantity of our ingredients and show creativity.

And no salad between us: the Niçoise (especially since it is rarely well done) or the César are starting to tire us seriously.

This is why Laurent Mariotte and his columnists, in the program

La Table des bons vivant,

give us some ideas so that our salads play the original.

>> Find La Table des bons vivants in podcast and replay here

Bean salad 

"In summer, I love making vegetable salads by playing on textures such as cooked and raw", explains Yves Camdeborde.

One of his favorite recipes?

The green bean salad.

"I start to cook these then I add cut radishes, zucchini and grated carrots. As with a salad, you can quickly get hungry, I always add cereals to be well wedged. Here, I offer cooked bulgur. steamed. I ended up adding a little lemon juice, some olive oil and voila. "

Other tips, for a successful salad made from cereals, always opt for steam cooking them.

Finally, the quantity of cereals should not exceed one third of the constitution of your salad. 

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Meat salad

Who said that the base of a salad should only consist of lettuce or other vegetables?

"Me, I love to make a chicken salad", exclaims Laurent Mariotte.

"I brown the rest of the Sunday chicken with garlic, red onion, for example, in a little olive oil or even peanut oil. And I put cashews. , ginger which I grate and I put it all in the middle of a nice lettuce. You can also make the same recipe with duck or poultry gizzard ".

Yves Camderbode offers a salad with leftover roast beef.

"You cut your meat very finely and you mix it with lettuce. And you add pomegranate seeds. Afterwards, I recommend a made-to-measure vinaigrette made with Savora mustard to enhance the aromas."

For the vinaigrette, take the usual dosage of oil and vinegar then simply replace the Dijon mustard with Savora.