Wilted salad

Wilted salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Use your own choice of greens for this French country salad ‘wilted’ with hot bacon.

Ingredients

Quantity Ingredient
a selection of salad greens including chicory and frisee
2 hard-boiled eggs
1 cup bread cubes, fried until golden then drained
100g speck, bacon or pancetta
2 teaspoons wine vinegar
freshly ground pepper
1 tablespoon chopped parsley

Method

  1. Wash the greens and dry thoroughly. Tear into bite-size pieces and place in an oiled salad bowl. Shell and roughly chop the eggs and scatter over the greens with the croutons. Meanwhile, dice the bacon and fry in its own fat, until golden and the fat is transparent. Add to the salad with the vinegar, ground pepper and the parsley. Toss and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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