Organic Béchamel Salad Recipe

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By Ricardo Elisiário | Jun 25, 2019

Yields 2 servings.



• 2 tablespoons of butter
• 1 tablespoon of refined flour
• 2 tablespoons of finely chopped garlic
• 3 cups of milk (preferably warm)
• Salt (to taste)
• Freshly ground cayenne pepper
• Oregano
• 4 tablespoons of cheddar cheese (grated)


• 1/4 head of iceberg lettuce
• 1 medium-sized carrot
• 1 large tomato
• 1 medium-sized onion
• 1 teacup of sweet corn
• 1 handful of walnuts (roughly chopped/crushed)
• 1 tablespoon of olive oil
• 1 tablespoon of vinegar


To make the sauce:

  1. Take a heavy bottomed saucepan and heat it. Add 2 tablespoons of butter and let it melt. Add garlic.
  2. Stir the garlic till it starts turning pinkish.
  3. Add 1 tablespoon of flour. Stir constantly.
  4. Cook the paste till it turns golden, for almost 3 minutes on low flame. Stirring continuously is key or you’ll get your sauce lumpy.
  5. Add the heated milk. Warming the milk is a bit of extra work but you’ll obtain a perfectly smooth sauce this way.
  6. Stir continuously and bring the milk to a boil till it starts thickening.
  7. When the sauce reduces to half, add another half cup of milk.
  8. Stir for 1 minute.
  9. Add salt, pepper and oregano, according to your taste.
  10. Turn off the flame and add the 4 tablespoons of cheese, mixing till it melts completely.

This part’s done! Now while the sauce cools down, you should start preparing the salad.

To make the salad:

  1. Take a round bowl, large enough to fit the whole salad.
  2. Cut the veggies into juliennes.
  3. Add the corn.
  4. Roughly crush the walnuts and sprinkle the vegetables with them.
  5. Lastly, pour the salad sauce into the salad bowl containing the crunchy veggies (or the other way around).
  6. Mix it thoroughly so that all the salad is evenly coated with the dressing.
  7. Drizzle 1 tablespoon of vinegar and 1 tablespoon of olive oil.

Serve quickly, and eat it while you can still feel the freshness of the salad contrasting with the warm white sauce.

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