| 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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