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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables British Thoroughly, Modern, British 4 servings

INGREDIENTS

2 Eggs; boiled and shelled
4 Anchovy fillets
1 Cupful croutons
1 tb Capers
2 tb Shallots; chopped
1 pk Flat parsley; picked
1 Frissee lettuce; picked and washed
1 Cooked duck leg
4 Rashers smoked streaky bacon
2 tb Dijon mustard
3 tb White wine vinegar
5 tb Vegetable oil

INSTRUCTIONS

DRESSING
Coarsely grate the egg and set aside.
Combine all the other ingredients in a salad bowl. Place the mustard and
vinegar in a bowl and whisk together with some seasoning and then drizzle
in the oil.
Add the dressing to the salad and toss well. Divide on to 4 plates and
scatter over the eggs.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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