Jamie Cooks Spring
By Jamie Oliver
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About the recipe
Inspired by some of the wonderful ingredients and flavours of France, this salad is the perfect way to celebrate crisp new-season salad leaves at their best. Not only do we have a creamy, mustardy French-style dressing, we also have crispy lardons, crunchy croutons, the most succulent herb-spiked chicken and, to top it all off, a wonderful crumbling of Roquefort. Now THIS is a salad.
Recipe From
1 bunch of oregano (20g)
1 bulb of garlic
extra virgin olive oil
1 lemon
3 small onions
1 x 1.5kg higher-welfare whole chicken
2 knobs of unsalted butter
olive oil
4 rashers of higher-welfare smoked streaky bacon
2 thick slices of sourdough bread
4 large handfuls of mixed lettuce, such as oakleaf, little gem, lamb’s lettuce, or rocket
50g radishes
50g Roquefort cheese
1 handful of shelled unsalted walnuts
20g Parmesan cheese
optional: fresh chives or fennel tops
DRESSING
2 heaped teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon runny honey
If you’re using lovely home-grown lettuces, remember to wash them two or three times to make sure you get rid of any extra little friends. No one wants a worm in their salad!
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