Salade du Berger
Region: France, Languedoc
Category: Salads
Season: Any
Difficulty: Easy and Quick
In the rolling hills of the Languedoc in southwestern France, perhaps the shepherds really did eat such a salad as this one. In any case, it is typically made with Batavian lettuce that has crunchy leaves and a curled head. Batavian lettuce is more commonly found in farmer’s markets than in supermarkets, although a red leaf lettuce is what you should buy there.
Yield: Makes 8 servings
Preparation Time: 20 minutes
8 small slices fresh goat cheese (about 3 to 4 ounces)
8 small slices country bread
1 pound Batavian lettuce, washed well and ripped into smaller pieces
1 pound chicory, washed well and ripped into smaller pieces
1 pound radicchio, washed well and ripped into smaller pieces
For the vinaigrette
½ cup walnut oil
7 ½ teaspoons white wine vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ teaspoon Dijon mustard
1. Preheat the oven to 400 degrees F.
2. Place a piece of cheese on each slice of bread and bake until the edges of the cheese are turning brown, 6 to 8 minutes.
3. Meanwhile, toss the lettuce, chicory, and radicchio in a large salad bowl, making sure they are all dried well. Toss again with half of the vinaigrette. Check to see if you want to use more dressing, and if you do, toss again. Arrange on 8 individual serving plates and top with the baked bread and cheese and serve.
Variation:
Note:
Posted: 11/01/2010
