Salade paysanne

Yield: 4 servings

Measure Ingredient
2 \N Eggs; boiled and shelled
4 \N Anchovy fillets
1 \N Cupful croutons
1 tablespoon Capers
2 tablespoons Shallots; chopped
1 pack Flat parsley; picked
1 \N Frissee lettuce; picked and washed
1 \N Cooked duck leg
4 \N Rashers smoked streaky bacon
2 tablespoons Dijon mustard
3 tablespoons White wine vinegar
5 tablespoons Vegetable oil


Coarsely grate the egg and set aside.

Combine all the other ingredients in a salad bowl. Place the mustard and vinegar in a bowl and whisk together with some seasoning and then drizzle in the oil.

Add the dressing to the salad and toss well. Divide on to 4 plates and scatter over the eggs.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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