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
