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Saturday, 05 December 2009 17:29 |
FRENCH REGIONAL SALAD
Like many dishes, this is just a springboard from which to construct a meal that reflects any region.
4-6 cups mesclun greens
250gm duck confit, broken into pieces
250gm confit of gesiers (duck gizzards)
1 cup canned haricot beans, drained
125gm fresh chevre. chopped
2 large ripe tomatoes, chopped
2 tablespoons good quality olive oil
1 tablespoon wine vinegar
salt and pepper to taste
Place all salad ingredients in a large bowl and toss gently. Dress with oil and vinegar and season to taste with salt and pepper and combine. Serve with a good red wine and crusty bread.
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