Salade périgordine

Salade périgordine

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 lettuce
4-6 tomatoes, cut into wedges
4 eggs, hard-boiled and chopped
9-10 walnuts, roughly chopped
3 rashers streaky bacon, rind removed, cut into strips

Dressing

Quantity Ingredient
1 1/2 tablespoons wine vinegar
1 teaspoon lemon juice
5 tablespoons walnut, sunflower or corn oil
1/2 teaspoon sugar
1/2 teaspoon french mustard
1 garlic clove, crushed
freshly ground black pepper
salt 

Method

  1. Put lettuce leaves, tomato, eggs and walnuts in a large salad bowl and mix gently. Fry bacon, without extra fat, over moderate heat until crisp.
  2. To make dressing, combine ingredients in a screwtop jar and shake well. Add dressing to salad and toss thoroughly. Drain bacon, stir into salad and serve immediately.
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