3 hours ago
Thursday, June 2, 2011
This is such a great salad. It reminds me of the delicious salads you get all over bistros in Paris.
Always a great vinaigrette made with strong Dijon mustard and shallots, that's key. Good mixed lettuces, like oak leaf, arugula and Romaine and some toasted yummy walnuts for the top.
I swear I could eat this salad everyday for lunch. It's so good, and pretty too!
Paris Bistro Salad (adapted from Jennifer Joyce):
1 lb. haricot verts (the skinny French green beans)
1/4 lb. pancetta bacon, diced
10 cherry tomatoes, mixed red & yellow, cut in half
1 lb. of mixed lettuces (oak leaf, arugula, Romaine), or just baby arugula
handful of toasted walnuts, roughly chopped
3 hard boiled eggs, roughly chopped
4 tablespoons walnut oil
1 teaspoon Dijon mustard
1 shallot finely chopped
2 tablespoons red wine vinegar
1 teaspoon sugar
Whisk dressing ingredients and put aside.
I make my hard boiled ahead of time, but feel free to make them before serving, they are better warm. Boil the eggs for 11 minutes then peel and chop.
Blanch the haricot verts for 2 minutes in boiling water and rinse in a colander under cold water so it stops the cooking and sets the color.
Fry your pancetta and drain on paper towels.
On a large platter arrange your lettuces. Plate the green beans over the lettuce, then the tomatoes.
Finish with the bacon, chopped egg and walnuts.
Drizzle the dressing over the salad and serve.