Salade Paysanne


  • 2 heads lettuce, washed and chilled
  • ¼ pound fat salt pork, diced
  • 2 tablespoons olive oil
  • 2 hard-boiled eggs, chopped
  • salt and freshly-ground black pepper
  • 1 tablespoon finely-chopped chervil, tarragon or basil
  • wine vinegar


Wash and dry lettuce leaves thoroughly and chill. Sauté finely-diced fat salt pork in olive oil until it is golden brown.

Place lettuce in salad bowl; sprinkle with diced pork and hot fat. Add chopped eggs, salt, freshly-ground black pepper, herbs and vinegar, to taste. Mix well and serve immediately.