Salade Bresse

saalde bresse

Salade Bresse

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Servings: 4
Calories: 640


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


  • 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.
  • Put the tomatoes, chicken, cheese, gherkins and walnuts on top of the lettuce and mix lightly
  • 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.
  • 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
Calories: 640 kcal
Carbohydrates: 6 g
Protein: 63 g
Fat: 40g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 205 mg
Sodium: 1206 mg
Potassium: 1112 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 1290 IU
Vitamin C: 10 mg
Calcium: 411 mg
Iron: 2 mg
Ingredients Chicken, Chicken breast
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