Salade Paysanne De Clementine Recipes

Steps:

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Steps:

• Whisk the dressing ingredients in a jug, season with salt and set aside.
• To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.

Steps:

• dry roast the pine nuts in a dry fryingpan.
• sprinkle some salt over them and let stand for a few minutes.
• Fry the ham until it is brown and crisp.
• sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes.
• Make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper.
• Lay out the rucola on 2 plates.
• Spead the tomato slices over the rucola and pour over the dressing.
• Evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last.
• Serve immidiately.