I love the French Country Salad at Cheesecake Factory. We are not traveling back and forth to the airport anymore now that Pete is working in this area, so our trips to Cheesecake Factory are few and far between. I decided to try and figure out how to make this salad to enjoy at home.
It is really an easy salad to put together, just assemble the ingredients and then pile them on. I overcooked the asparagus *sometimes I roast them, sometimes I steam them*, we like it to still have a crisp bite, but it was still delicious. The beets at our local Albertsons are softball size so roasting that took quite a while. I just set the beet on foil, coat it with olive oil and wrap up tightly in the foil. Roast at 350 for about an hour to an hour and a half depending on the size of the beet, you should be able to scrub the foil around the beet and the skin will come right off. Sometimes I use pecans and sometimes walnuts. I toss them with melted butter (about 2 TBS) and 1 Tbs maple syrup then toast them at 375 for about 5 mins.
We happen to love Goat cheese and feel it is an important element to this salad, but you can leave it out
Cheesecake Factory just uses field greens, no cucumbers or carrots, but I wanted to bulk up the salad because this was our main course last night while the kids had this as a side and enjoyed hot dogs.
French Country Salad (hack)
1 large beet or several small
3 mini cucumbers or 1 regular cucumber (I prefer hot house)
candied pecans or walnuts *see above*
Asparagus *trim woody ends*
Champagne Dressing *I purchase this at the store*
Toss field greens with dressing, plate your salad and then add which ingredients you would like. I then put a little dressing over top. We put dabs of goat cheese on the plate for easy sampling as we enjoy the salad. Absolutely fantastic!