Yield: 4 servings
|2 \N||Eggs; boiled and shelled|
|4 \N||Anchovy fillets|
|1 \N||Cupful croutons|
|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.