The dressing:
25 g hazelnuts
30 g walnuts
4tbs olive oil
1tbs Dijon mustard
2tbs white wine vinegar
2tsp caster sugar
A generous handful chopped parsley
Salt pepper
Lemon juice
The croutons:
1/2 Stale baguette
1tbs olive oil
1/4 tsp garlic salt
1tsp herbs de Provence
The Salad:
2 eggs
1 handful French beans
150g smoked lardons
500g baby new potatoes
1tsp duck fat
1 romaine lettuce chopped
4 radishes
1medium red onion
1 chopped celery stalk
1 -2 Pink Lady Apples
1 pack Iberico or Parma ham
A generous handful of Beaufort or Gruyère cheese
Fresh herbs chives parsley for garnish
Salt pepper
Olive Oil
In a pan toast the hazelnuts and chop roughly then set aside. Toast the walnuts and set aside. In a screw top jar mix 4tbs olive oil with 1tbs Dijon mustard 2tbs white wine vinegar 2 tsp sugar -a handful of finely chopped parsley salt pepper and a good squeeze of lemon juice . Pop the lid on and shake to emulsify. Check and adjust seasoning to your taste .
chop the stale french baguette into chunks (dependant on how many croutons you want! ) mix with a generous glug of olive oil season with celery salt and pepper and sprinkle with the herbs de Provence and black pepper . Mix well lay on an oven tray and bake in a hot oven 8-10 mins til golden .
Boil the eggs 6-8 mins then allow to cool , peel. Fry the lardons in a little oil til crispy . Drain on kitchen paper & set aside. Boil the french green beans til just tender . Drain and chop in half .
in a saucepan boil the new potatoes til just tender. halve then toss in salt and pepper and a little duck fat , spread on an oven tray and roast for 10 mins or so til slightly browned.
In a bowl, throw in some chopped crispy romaine lettuce with 3-4 finely sliced radishes and the finely sliced red onion ( soak it in warm water for 2 minutes then drain to remove any acidity) add a finely chopped celery stalk 1/2 the lardons the chopped green beans and a julienned pink lady apple, throw in the potatoes and drizzle with half the dressing. Add the chopped hazelnuts to the rest of the dressing. spoon the salad into a wide dish add the chopped eggs the croutons the rest of the lardons some rolled Iberico or Parma ham and sprinkle with generous shavings of Beaufort or Gruyère cheese - drizzle with the rest of the dressing, crush abd sprinkle on the walnuts and garnish with some finely chopped chives parsley then dig in !
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