Salade Chaude Aux Gésiers
Salade Chaude Aux Gésiers is a traditional salad from France.
About Salade Chaude Aux Gésiers
Salade Chaude Aux Gésiers is a traditional salad from France. It brings together onions, potatoes, chicken and olive.
🏛️ History & Culture
Salade chaude aux gésiers is a classic warm salad from French bistro cuisine, with roots in the country's southwest, where gizzards—particularly from duck or chicken—are a prized part of the charcuterie tradition. Its precise origins are not well documented, but it reflects a rustic, peasant-style approach to using offal, transforming humble ingredients into a satisfying dish.
The salad typically features warm, lightly dressed gizzards served over a bed of greens, often with potatoes, onions, and a sharp vinaigrette. Regional variations abound, with some versions using duck gizzards, adding walnuts, Roquefort, or even bacon, while the "warm" concept highlights the French culinary preference for contrasting temperatures and textures. It remains a staple on café and brasserie menus across France, symbolizing the country's appreciation for simple, hearty, and flavorful regional cooking.
🍳 How to make Salade Chaude Aux Gésiers
AI-assisted, not kitchen-testedSalade Chaude aux Gésiers (Warm Gizzard Salad)
A classic French bistro salad featuring warm, tender chicken gizzards tossed with potatoes, onions, and briny olives in a sharp vinaigrette.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 600 g (21 oz) chicken gizzards, trimmed and cleaned
- 500 g (1.1 lb) small waxy potatoes, such as Charlotte or fingerling
- 2 ml (½ tsp) red wine vinegar, for blanching gizzards, or null
- 1 unit bay leaf
- 5 g (1 tsp) black peppercorns
- 1 unit large yellow onion, sliced thin into rings
- 120 g (4 oz) Niçoise or pitted black olives
- 15 g (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) red wine vinegar, for vinaigrette
- 60 ml (¼ cup) extra-virgin olive oil
- 10 g (¼ cup) fresh flat-leaf parsley, chopped
- 2 g (½ tsp) fine sea salt, plus more for cooking
- 1 g (¼ tsp) freshly ground black pepper
Steps
- 1 Place the cleaned gizzards in a small saucepan, cover with cold water, add 2 ml red wine vinegar, the bay leaf, and peppercorns. Bring to a gentle simmer and cook, partially covered, for 25 to 30 minutes until the gizzards are fork-tender. An internal temperature of at least 75 °C (165 °F) confirms doneness. Drain and slice into bite-sized pieces while still warm.
- 2 While the gizzards simmer, scrub the potatoes and cook them in a separate pot of generously salted boiling water for 15 to 20 minutes, until just tender when pierced. Drain, let cool slightly, then peel if desired and slice 1 cm (⅜ in) thick.
- 3 Lightly char or soften the onion rings: toss them with a teaspoon of olive oil in a skillet over medium-high heat for 3 to 4 minutes until just wilted and lightly browned at the edges. They should remain crisp-tender.
- 4 In a large bowl, whisk together the Dijon mustard, 30 ml red wine vinegar, salt, and pepper. Slowly stream in the olive oil while whisking until emulsified.
- 5 Add the warm sliced potatoes to the vinaigrette and toss gently so they absorb the dressing. Add the warm gizzards, the sautéed onions, and the olives. Toss again carefully so the potatoes do not break apart.
- 6 Taste and adjust salt and vinegar. Scatter the chopped parsley over the top and serve immediately while still warm, traditionally as a starter with crusty bread.
- 7 Storage note: best eaten the day it is made. Refrigerate any leftovers promptly in a sealed container and consume within 24 hours; do not leave at room temperature for more than 2 hours.
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