| 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.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”