Salade de Bergére Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head frisée lettuce
1 head oak leaf lettuce
1 head radicchio
12 slices thinly cut baguette
1 clove garlic
6 crottins (little goat's cheeses) cut in half
100g wild mushrooms
50g butter
Salt and pepper
12 slices prosciutto
12 slices salami or chrorizo
12 slices bresaola
For the Dressing
100ml extra virgin olive oil
Juice of 1 lemon
50ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tbsp honey
Salt and pepper
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Directions: |
Directions:1. To make the dressing whisk everything together and taste for seasoning. This will last for ages in the fridge and is a spot-on, thick and delicious vinaigrette
2. Wash the lettuces well and tear them into manageable pieces
3. Rub the baguette slices with garlic and pop half a crottin on each
4. Heat a pan and drop in the mushrooms and butter. Feel free to add the remains of the garlic to the pan as well
5. Stick the baguette slices in the oven at 190ºC for 10 mins
6. Dress and season the salad and put a pile of leaves on each plate
7. Toss in the mushrooms, then tear up the meat and drape it over the salad, then add the croutons |
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Number Of
Servings: |
Number Of
Servings:6 as a main course |
Personal
Notes: |
Personal
Notes: Salade de Bergére means shepherd's salad. This is great served with a chilled bottle of rosé!
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