TOP TIP
Literally meaning
“composed salad”, this
dish comprises
ingredients layered
on top of each other,
rather than being
tossed together, and
the dressing is simply
drizzled over the top.SALADE COMPOSE
PREP + COOK TIME 35 MINUTES SERVES 4
1 small french bread stick
2 cloves garlic, crushed
¼ cup (60ml) olive oil
6 rindless bacon slices (480g),
sliced thickly
150g mesclun
6 medium egg tomatoes (450g),
sliced thinly
4 hard−boiled eggs, halved
RED WINE VINAIGRETTE
¼ cup (60ml) red wine vinegar
3 teaspoons dijon mustard
⅓ cup (80ml) extra virgin olive oil
1 Preheat grill.
2 Cut bread into 1cm slices.
Brush both sides with combined
garlic and oil; place under preheated
grill for 3 minutes or until toasted
on both sides.
3 Cook bacon in a large frying pan
for 2 minutes or until crisp; drain on
paper towel.
4 Meanwhile, make red wine
vinaigrette.
5 Layer bread and bacon in a large
bowl with mesclun and tomato, top
with egg; drizzle with vinaigrette.RED WINE VINAIGRETTE
Place ingredients in screw−top jar;
shake well.“For a delicious quick meal, salade compose is perfect,
as you can use whatever you have in the fridge. Try
adding some avocado, or chicken instead of bacon.”
Domenica Reddie, Recipe Editor, AWW Cookbooks41
Holiday Food Lunch