Name: Courgette and Mushroom Salade Tiède
Yield: serves 2
Ingredients: 4 rashers smoked streaky bacon – de-rinded and cut into short, thin strips; 2 cloves garlic – peeled and minced; 8 oz courgettes – topped, tailed and cut into thick slices; 8 oz button mushrooms – cut in half; 4 fl oz red wine; salt and freshly ground black pepper; 2 slices crustless white bread – fried until crisp in olive oil, then cut into small croûtons; 4 tablespoons olive oil; mixed salad leaves

Preparation info

serves
2

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The principle of a salade tiède is to put something hot and flavoursome on cold dressed salad leaves – the combination amuses the palate and enhances the flavours. Commonly seen examples of this Great Modem Restaurant Cliché include chicken liver with little strips of bacon on a salad dressed with hazelnut oil, poached or boiled quail’s eggs with bacon on raw baby spinach leaves, slices of rare pigeon breast with toasted pine nuts on fancy chicories o