La Salade au Chapon

Salad with garlic flavoured bread

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Many country households make this simple but delicious salad after the walnut harvest. Un chapon or in patois lou capou is a garlic and oil-impregnated piece of toasted bread which is not only used to flavour a salad like this, but in poorer homes was eaten with a bunch of sweet grapes in place of dessert.


  • 1 thick slice of bread
  • 1 clove garlic
  • 1 tablespoon


Toast the slice of bread and while it is hot, rub it all over with the cut clove of garlic. Mix together the two oils and pour a tablespoonful over the toast, then put it in the bottom of your salad bowl.

Make the rest of the oil into a dressing with the vinegar and seasoning. Wash and dry the salad and dress it just before serving, sprinkling in the chopped walnuts, if used. The cha