This classic French salad is featured on crudites (raw vegetable salad) plates in bistros and cafés. It can be served as a main course salad or alongside grilled meats, fish, or chicken. The recipe can easily be doubled.
Each batch is different so plan on seasoning the salad with additional lemon juice or salt, if desired.
Serving and storage: The salad is best served at room temperature. It can be made up to 24 hours in advance and refrigerated until ready to serve.