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Preparation : 15mn
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cooking : 5mn
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Cost : Low cost
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How many people : 4
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Ingredients
- 1 head frisée lettuce
- 4 eggs
- 200 grams salt pork, cubed
- 3 tablespoons sherry or wine vinegar
- 1 tub of Boursin® Salad: Hazelnut & Walnut or Garlic & Herbs
Category : Fall
This recipe is based on Boursin®
Frisée Salad with Salt Pork and Boursin®
Instructions :
- Carefully wash the lettuce, removing the large exterior leaves. Wash and drain it and then place in a salad bowl large enough for tossing.
- Cook the medium-boiled eggs (for five minutes after the water returns to a boil). Gently peel them.
- Meanwhile, put the chopped salt pork in a non-stick skillet with no fat and brown them for 5 minutes. Deglaze the pan with vinegar and immediately toss them into the lettuce with their cooking juices.
- Add the Boursin® and toss the salad. Serve each diner and place one egg in each plate.
- Season with freshly ground pepper.
Tip :
You do not have to put any oil in the salad dressing; the fat rendered by the salt pork is sufficient, plus it gives a good flavor to the salad.
