Salade périgourdine

• 2 really crisp, crunchy lettuces (not the limp imported things)
• Walnut oil
• Cooked or preserved goose giblets (if you don’t fancy this, you can use little pieces of bacon)

Put the lettuce into a salad bowl in readiness. Meanwhile, pour some oil into a frying pan and fry the giblets or bacon for 2 or 3 minutes. Add the bread cubes, fry until crunchy and golden, and then add the walnuts.

Turn up the heat, taking care not to burn anything, and add a dash of vinegar to the pan. Stir it all around for a second or two and pour this hot mixture over the lettuce.