Egg and bacon salad

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Preparation info

  • Feeds

    two

    as an entree
    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The secret of this salad is the technique the French call en chiffonnade, chiffon meaning rags. Take a few leaves at a time and roll them into a tight cigar before finely cutting. The leaves unroll into tiny, delicate ‘rags’. It’s quite boring having to turn an entire bunch of spinach into little rags, but the unreal lightness of the salad is well worth the effort.

Ingredients

Method