Simply supper from chef Raymond Blanc; GRUYERE, HAM AND MUSHROOM SALAD WITH CREAM AND MUSTARD.
What you really need is a tasty meal option that's simple to prepare and won't have you slaving away in the kitchen for hours on end.
For a simpler meal option that's still bound to impress at supper time, Britain's most successful French chef Raymond Blanc recommends a dish straight from his home town of Franche Comte.
For the salad:
2 medium sized chicory - outer leaves removed, cut in half length ways and into
2cm chunks Frissee lettuce, prepared Lamb's lettuce, prepared
300g ham, cut into strips
100g Gruyere cheese, sliced and cut into strips
200g mushrooms, firm, fresh. Chives, chopped
For the dressing:
1 small tbsp Maille Dijon Originale mustard
5 tbsp whipping cream,
1 tbsp white wine vinegar
5 tbsp grapeseed oil or extra virgin olive oil
2 pinches of salt
2 pinches black pepper
To prepare the dressing, whisk the cream into the Dijon mustard, add the white wine vinegar and whisk in the grapeseed oil.
Season to taste with salt and freshly ground black pepper, reserve.
Mix the salad ingredients together and finish the dish with chopped chives. Serve to your guests in a large bowl. Bon apetit!
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Jan 13, 2007|
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