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Salade Bresse

ingredients

serves 4 - 6
1 head radicchio leaves, separated and washed
1 head cos lettuce, washed
1 bunch of lamb's lettuce, or watercress, washed
120 g (4 oz) cherry tomatoes, halved and cored
4 chicken breasts, cooked, skinned and thinly sliced
120 g (4 oz) Bresse bleu, or other blue cheese, cut into small pieces
16 small pickled gherkins, thinly sliced
60 g (2 oz) walnut halves
2 tbsps each vegetable and walnut oil, mixed
2 tsps white wine vinegar
180 ml (6 fl oz) fromage frais
2 tsps chopped fresh tarragon leaves
Salt and pepper

method

1. Tear the radicchio and cos lettuce leaves into bite-sized pieces. Pull apart the lamb's lettuce, but leave the leaves whole. If using watercress, remove any thick stems and yellow leaves. Toss the lettuces together in a large salad bowl.

2. Put the tomatoes, chicken, cheese, gherkins and walnuts on top of the lettuce and mix lightly

3. Put the oils and vinegar together in a small bowl and whisk well, until they are thick. Fold in the fromage frais and the tarragon leaves. Whisk well, then season to taste.

4. Drizzle some of the dressing over the salad before serving. Put the rest of the dressing into a small jug and hand it round separately

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