Here is a salad from La Coupole in Paris, which is located in Montparnasse. With a list of former regulars that includes Man Ray, Aragon, Picasso and Hemingway, this brasserie is a Parisian institution. With seating for 450, the dining room is France’s biggest.
La Coupole Salad
1 large head of Belgian Endive
6 small bunches of mâche
½ cup walnut halves, slightly broken
1 cup roasted beets, cubed
¼ cup walnut vinaigrette (see below)
Coarse salt and pepper, to taste
2 oz Roquefort cheese, crumbled
Trim the root end of the endive. Separate the leaves, rinse well, and pat dry. Stack the leaves in small batches and cut lengthwise into thin slivers. Place in a large bowl.
Rinse the mâche and shake dry. Add to the endive with the walnuts and toss well.
Place the beets in a small bowl and toss with 2 tablespoons of the walnut vinaigrette. Set aside.
Just before serving, sprinkle with greens with salt and pepper and toss with the remaining 2 tablespoons of vinaigrette. Divide the salad among 6 salad plates. Sprinkle evenly with beets and Roquefort.
¼ cup red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
Salt and pepper, to taste
6 Tbs walnut oil
Combine the vinegar, mustard, sugar, salt, and pepper in a small bowl. Whisk in the oil and continue to whisk until emulsified.