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SALADS
Although lettuce frequently forms the foundation of salads, there
are few vegetables and edible plants that may not be used in salad
making. Originally a salad consisted of uncooked, edible leaves of
various plants but today the name is applied to mixtures, which may
include cooked and uncooked vegetables, herbs, fruits, meat and fish.
This BURGUNDY SALAD is a great success. It's a perfect lunch for
your friends or as an hord d'oeuvre (appetiser). Everybody who has
been on board the famous Hotel Barge 'La Reine Pedauque have asked
me for the ingredients of this salad along with it's delicious mustard
vinaigrette. |
| Ingredients: A selection of different
lettuces, enough for 4 people
Finely-chopped raw onion
300g Mushrooms
300g smoked Bacon diced
200g Croutons
4 fresh eggs
Decoration
4 Tomatoes
fresh Parsley
Salt & Ground Pepper
Vinaigrette Sauce
4 tablesp. Sunflower seed oil or any other salad oils
1 tablesp. Good quality Wine Vinegar
Salt & Ground Pepper
2 tablesp. Dijon Mustard
A little hot water |
1. Prepare and cook all the vegetables.
Wash and dry the lettuces.
Prepare the croutons. Remove the crusts from stale bread and cut into
small cubes.
Fry in clarified fat (preferably butter and oil) deep or shallow,
until lightly brown, drain well on kitchen paper until quite free
from grease. Keep hot and crisp until required.
Dice up the bacon and fry, then place in a bowl, which can then go
into a microwave.
Slice the mushrooms, add salt & pepper and fry in oil or butter,
then place into the same bowl as the smoked bacon.
Wash the tomatoes, and parsley.
2. Prepare the vinaigrette.
In a bowl mix the salt, mustard and pepper. With a wooden spoon stir
in the oil slowly, drop by drop and add the vinegar gradually drop
by drop, stirring constantly so that an emulsion is formed. When an
emulsion is formed add a little hot water stirring vigorously. Add
the chopped up parsley. Leave aside.
3. Poach the 4 eggs in boiling water, takes about 2 minutes (add a
little white vinegar into the boiling water), keep the poached eggs
warm by covering them with aluminium foil or a plate.
Presentation: -
Garnish 4 medium individual plates with the different lettuces piled
on and with the finely chopped onion.
Heat up in the microwave the bacon and mushroom mixture for a few
seconds in the microwave, pile the mixture onto each individual
salad.
Sprinkle over the salads the croutons.
Add the poached egg on top of the bacon and mushroom mixture.
Pour the vinaigrette over the 4 individual salads.
Decorate with slices of tomatoes and serve with fresh crusty bread.
Serve the rest of the dressing in a sauceboat.
WINE Cotes du Rhone or a Rosé from Provence
BON APPETTIT! See you next month.
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