Courgette and Mushroom Salade Tiède

Preparation info
  • serves


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Appears in

By Jeremy Round

Published 1988

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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