Salade Jacqueline

Name: Salade Jacqueline
Yield: For four people
Cuisine: French
Ingredients: 4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.); 4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.); 4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.); 4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.); 4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.); 4 artichokes; half a lemon; cooked ‘oysters’ from 4-5 chickens or 2 poached chicken breasts; cooked ‘oysters’ from 4-5 chickens or 2 poached chicken breasts; cooked ‘oysters’ from 4-5 chickens or 2 poached chicken breasts; 4 slices of prosciutto or good quality cooked ham; 4 slices of prosciutto or good quality cooked ham; classic vinaigrette; 1 fresh truffle, cut into julienne strips; 1 hard-boiled egg, chopped; salt, freshly ground pepper; salt, freshly ground pepper

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 good handfuls of various winter salad leaves, whatever is in season (lamb’s lettuce, escarole, frizzy endive, chicory, etc.)
4

Europe
France
Starter
Gluten-free
Winter

Method

Preliminary preparations

Wash all the salad stuff and dry it well. Set aside, wrapped in a teatowel.

Wash the artichokes and break off the stalks. Cut the tops off with a sharp knife. Trim the leaves away from the bases, making a circular cutting arc with a sharp knife. Remove all the tough, non-edible parts, leaving only the hearts. Rub with half a