SAVOURY SALAD -- A LA FRANCAISE
I modeled this salad after the kind you get in French bistros -- more a meal than a salad and great for taking as a packed lunch. A little bit of blue cheese mixed in would be divine, if you enjoy that kind of thing.
Provided by Sackville
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the potato, then cut it into small wedges.
- Boil the potato until just tender and let cool when done.
- At the same time, boil the eggs until hard boiled (about 10 minutes).
- Meanwhile, fry the bacon until it is as crispy as you like it.
- Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
- Set the mushrooms and onions aside when done.
- In a small bowl, whisk together the oil and mustard.
- Throw the cucumber into the bowl, along with about half the herbs and the garlic.
- When the eggs are cooked, peel and let cool.
- When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
- Use your hands to mix the salad, making sure the dressing coats everything.
- Put salad evenly into two bowls.
- Chop the eggs into four wedges each and use as a garnish.
- Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.
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