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Salade de bergère

Salade de bergère

Salade de bergère.
Photograph by Alan Robinson


By Mike Robinson of The Field

Monday, 16 June 2008

Mike Robinson has an Alpine salad offering for the summer months.



I would describe this salad as Alpine. When I lived in the French mountains many years ago my wife and I used to go to a little auberge (mountain restaurant), stay the night and eat wonderful food.

The owner was an ex-executive chef of Gleneagles hotel, so he knew how to cook. The place was rather romantically named the Gite de Lac du Gers (or "hostel by goat lake” – not so lovely in English) and was accessible by Land Rover by means of a terrifying mountain track.

When we finally arrived at this breath-taking spot, we ordered a bottle of rosé and the house special, a salade de bergère (shepherd’s salad).

Being the carnivore that I am I was sceptical to say the least, but I was blown away. Try this, you’ll never look back.

Salade de bergère

Serves 6 as a main course

  • 1 head frisée lettuce
  • 1 head oak leaf
  • 1 head radicchio
  • 12 slices thinly cut baguette
  • 1 clove garlic
  • 6 crottins (little goat’s cheeses) cut in half
  • 100g (4oz) wild mushrooms
  • 50g (2oz) butter
  • Dressing
    Salt and pepper
  • 12 slices prosciutto
  • 12 slices salami or chorizo
  • 12 slices bresaola

 

Wash the lettuces well and tear them into manageable pieces.

Rub the slices of baguette with garlic and pop half a crottin on each.

Heat a pan and drop in the mushrooms and butter – feel free to add the remains of the garlic to the pan as well.

Stick the baguette slices in the oven at 375ºF/190ºC/Gas Mark 5 for 10 mins.

Dress and season the salad and put a pile of leaves on each plate. T

oss in the mushrooms, then tear up the meat and drape it over the salad and add the croutons with their goaty topping.

Tuck in and savour the experience.



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