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One French word: acidulé, a (French) recipe: petite salade acidulée

Acidulé, adjective (acidulé (m.), acidulée (f.), acidulés (, acidulées ( = a sharp, sour, tart taste (pronounced assi-du-lé, as it is written, no particular stress).

A word used mostly of fruit, sometimes of sweets (candy), cf. English acid drops (in French, bonbons acidulés).

A very short entry today, a super simple recipe, more of an idea really. My English grandmother, who only learnt to cook in the 1950s because up to then she had always had a staff, had a standard list of very few, very easy recipes, which were usually quite successful. This one of hers is a simple salad to go with rich food such as duck, goose, pork, even English sausages. It takes the edge off the richness of the rather fatty meat. It is a salade acidulée aux oranges et à l’ail.

Salade acidulée

This is one of those recipes where I don’t need to give you ingredients (but they are oranges, a lime, olive oil, garlic, salt, pepper). I hardly need to give you instructions in fact. Just take an orange per person, a nice juicy one (blood oranges are good for the colour they add); don’t skin it with your fingers in the usual manner, but take a sharp knife to it and trim off the skin and the pith at the same time. If your oranges are large, cut in half and then slice fairly thickly, about 0.7cm per slice and arrange in individual dishes. Pour any juice back over the orange. Squeeze some lime juice, drizzle olive oil, add salt and pepper and a little grated garlic.

Some of you may recognize English sausages – one of the things I miss about England!

Each person will toss his or her invidual salad as and when. Try it, it’s really good, refreshing and light with the meats mentioned above, as well as any other vegetables you may choose.

And here with duck breast and chips

Bon appétit!


About OneFrenchWord

I was a professional linguist and have been a life-long foodie. I am now lucky enough to be retired and free to roam the beaches around my home at the tip of the Finistère (Brittany, France). Writing is occupying a larger place in my life, with this blog and a children's book in preparation. I shall feel much happier calling myself a writer when I have published a book. And so posts on OneFrenchWord will be published first as an e-book, my ambition being to see a glossy volume on French language and cuisine in print some day. So keep reading, and snap up the book when it appears!

4 responses »

  1. This sounds yummy, and it is such a good idea. We’re hosting a barbecue tomorrow, it’s such nice weather over here, and I’ll have a large batch of this on the side for guest to indulge. I am especially looking forward to try it with my grilled merguez…

    Bon weekend!

    • Oh it goes fantastically with merguez. Thank you for leaving a comment at all on such a feeble recipe! I mean, really not rocket science, but it’s something I do really often, and everyone likes it (except when I put a bit too much garlic!)
      Bon weekend à toi aussi… un barbecue à Londres? Eh ben, et tu habites dans quel quartier de Londres? sans indiscrétion bien sûr!


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