Country Salad with œuf Mollet

Name: Country Salad with œuf Mollet (Salade pastorale à l’œuf mollet)
Yield: For four people
Cuisine: French
Ingredients: 500 g (1 lb 2 oz) raw young spinach or mixed young salad leaves; 500 g (1 lb 2 oz) raw young spinach or mixed young salad leaves; 2 fillets of marinated herring; 4 eggs; 100 g (3½ oz) butter; 4 slices of day-old bread; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper; a classic vinaigrette made with half groundnut oil/half olive oil, red wine vinegar, mustard, salt and pepper

Salade pastorale à l’œuf mollet

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

500 g (1 lb 2 oz) raw young spinach or mixed young salad leaves</

Europe
France
Starter
Fish course
Pescatarian
Spring

Method

Clean and pick over the salad leaves or spinach very carefully. Cut the herring fillets into thin strips and boil the eggs for exactly 6 minutes.

Cut the slices of bread into twenty little croûtons and fry them in the butter.

Just before serving the salad, toss the salad leaves or spinach in the vinaigrette and divide between four plates. Decorate the salad with strips of