Salade Auvergnate (Mixed greens with blue cheese, lentils, walnuts and ham) Recipe
Flavors of the Auvergne
Total time: less than 15 minutes
Prep. time: A few minutes
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
A recipe from Florence of the Auberge de Margaridou, Auvergne
Ingredients
- Lamb's lettuce, red oak leaf lettuce, dandelion leaves
- Walnut oil
- A few green Puy Lentils
- Cantal
- Tomme de pays cheese
- Auvergne ham
- Walnut halves, hazelnuts
- Small bacon bits
Method
- Wash and dry the salad greens;
- dress with a walnut oil vinaigrette in individual bowls or a large salad bowl to create a salad of varying colours, shapes and flavours;
- cook a few Puy lentils and add them to the salad;
- cut the cheese into small dice and sprinkle over the salad;
- cut the Auvergne ham into thin strips and place on top of the greens;
- crumble three walnuts halves and three hazelnuts per person over the salad;
- drizzle with walnut oil;
- sauté 50 g (2 oz.) small bacon bits per person;
- sprinkle over the salad while still hot and serve immediately.
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