François‑Régis Gaudry and Loulou Kitchen release fresh summer salad recipes, plus a no‑bake strawberry tart

Journalist and food‑presenter François‑Régis Gaudry shared his Vietnamese‑style chicken salad (Gỏi Gà). The recipe uses leftover roasted chicken, peanuts, a variety of herbs such as shiso, mint, cilantro, basil thaï and Vietnamese coriander, and a dressing of sugar, lime juice and nuoc‑mâm. Gaudry demonstrated the preparation on France Inter and Instagram, emphasizing quick assembly and the freedom to substitute herbs.

Loulou Kitchen posted a summer‑ready salad that can be prepared in under ten minutes. The base consists of chilled pasta pearls combined with cherry‑tomatoes, sun‑dried tomatoes, olives, feta, fresh basil and mint, and sautéed peach slices. The dressing mixes olive oil, honey, fleur‑de‑sel, vinegar and a teaspoon of pesto rosso, delivering a sweet‑savory balance.

A separate recipe details a no‑bake strawberry tart suitable for warm days. The crust is made from crushed biscuits and butter, chilled, then topped with strawberry jam. A light cream layer, optionally enriched with mascarpone, is folded with fresh strawberries and vanilla, then set in the refrigerator. The tart is finished with additional strawberries, basil or mint, and a touch of lemon zest, ready in about fifteen minutes.