Lilysunshine

Tonight’s dinner is going to be one of my favourite salads. Salads have always been a staple food when I was growing up. We had green salads, like lettuce and batavia, almost every day and mixed salads every other week. I loved it then, and I still do today. So tonight, we’re going to have a crunchy mixed salad.

A good salad always starts with a good vinaigrette. My recipe for a good one is as follow: 1 generous teaspoon of french mustard, 2 tablespoons of red wine vinegar and 2 tablespoons of sunflower oil, salt and pepper to taste. Then, you start building the salad from there. Today’s one starts with a finely chopped shallot, then I add some chicory leaves (don’t forget to remove the core, it’s bitter!) that I have cut in chunks, cherry tomatoes cut in halves, roughly chopped walnuts, grilled lardons or bacon bits and finally cubes of goat cheese. If I’m feeling extra hungry, I’ll add a couple of hard boiled eggs.

Give it a good toss and it’s ready to serve!

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