Salade paysanne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; boiled and shelled | |
| 4 | Anchovy fillets | |
| 1 | Cupful croutons | |
| 1 | tablespoon | Capers |
| 2 | tablespoons | Shallots; chopped |
| 1 | pack | Flat parsley; picked |
| 1 | Frissee lettuce; picked and washed | |
| 1 | Cooked duck leg | |
| 4 | Rashers smoked streaky bacon | |
| 2 | tablespoons | Dijon mustard |
| 3 | tablespoons | White wine vinegar |
| 5 | tablespoons | Vegetable oil |
Directions
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.