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 |
DRESSING
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.