This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Salad Facon Maman Blanc
This is one of those delicious salads that are served simply as a matter of course in French provincial restaurants. Raymond Blanc is miraculously self taught, but his mother and grandmother, with their in-built culinary excellence, have served as inspiration at the very least. Whisk together 1 tblpsn tarragon wine vinegar, with 3 tblspns grapeseed or peanut oil and one of hazelnut oil, plus salt and freshly ground black pepper. Pour the dressing into a large bowl. Add plenty of torn lettuce of different varieties if possible. Scatter over grated Gruyere, slivers of ham, sliced mushrooms, and a handful of toasted hazelnuts that you have lightly crushed. Toast hazelnuts in the oven, watching like a hawk, until just golden, then crush in a pestle and mortar. You could make this salad just with the cheese and nuts and leave out the ham. Toss and serve immediately.
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