MUST EAT
Salads form a big part of French country living. Drawing from local seasonally grown produce, there’s nothing like a fresh salad and a glass of chilled Burgundy white wine to celebrate a warm day.
We asked Yorkshire lass Jacky from our client couple featured in this edition’s article ‘Living the Dream’ to give us her suggestion. It’s quick and easy, slightly different, and delicious; it keeps for several days in the fridge in a tightly sealed container (sometimes you just need to add a little extra broccoli on day 2!)
Ingredients:
190g broccoli cut into small sprigs (no stem/stalk)
9 x rashers of bacon (not smoked) - fry until crisp, cool on kitchen paper to remove the grease and crumble)
125 g red onion, finely chopped
75g grated cheddar cheese (or something you prefer)
Dressing:
225 ml of mayonnaise
2 tablespoons of white balsamic vinegar (35ml)
45g caster / extra-fine sugar
Blend together using a whisk until smooth
Mix all the ingredients in a large bowl, ensuring you mix well and then add the dressing and hand mix again
Cover & refrigerate until you are ready to use (for at least 2 hours) but I prefer to leave the salad for at least 6 hours to get the best flavour. Remember that the salad will not freeze.
There you have it, now where did I put the wine corkscrew?