Salade riche

Name: Salade riche
Ingredients: Beaufort AOP aged 14-17 months; white tuna in olive oil; various lettuce types; fennel sausage; 30 ml Chardonnay vinegar; 60 ml loosely whipped cream; 25 g chopped parsley; 60 g chopped capers; 2 Eggs; 260 g Mayonnaise; Shallots; sliced black olives; tramezzini; Milk; anchovies in olive oil; Flour; 60 g chopped petit cornichons; Egg; fresh green herbs

Tip: combine this Salade Riche with the Domaine Ott rosé.

Ingredients

Beaufort AOP aged 14-17 months

white tuna in olive oil

various lettuce types

fennel sausage

sliced black olives

anchovies in olive oil

30mlChardonnay vinegar

60mlloosely whipped cream

25gchopped parsley

60gchopped capers

2Eggs

260gMayonnaise

tramezzini

60gchopped petit cornichons

Shallots

Milk

Flour

Egg

fresh green herbs

Preparation

Compose a fresh salad from the lettuce varieties and mix in a basic vinaigrette.
Serve the remaining ingredients on top of the salad.

Boil the eggs until hard (10 minutes). Rinse them well with cold water after boiling.
Finely chop the egg white and press the yolk through a sieve.
Chop the egg white and yolk with capers, cornichons, and vinegar into the mayonnaise.
Season the cream with salt and pepper and mix it in.
Add the fresh herbs last.
Defrost the tramezzini and brush with herb oil.
Cut out letters and bake as 'croutons' in the oven at 120°C.

Clean the shallots and soak them in milk for a few hours.
Pat the shallots dry and coat with flour. Fry them and salt afterwards.
Make a herb egg by cracking a fresh egg onto perforated cling film and adding a little fresh green herbs and some freshly ground pepper.
Twist the film closed at the top and hang the pouches in boiling water until the egg is cooked.