Salade Bresse
Ingredients
- 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
Instructions
- 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