A simple classic French mixed green salad with bacon rashers, croûtons and egg, also known as the breakfast salad, that we teach in one of our french cooking classes at Wickedfood Cooking School . The secret of this dish is to make it in the last moment and serve immediately.
1 clove garlic, cut in half
Oil for frying
4 slices white bread, crusts removed and cut into 1cm cubes
1/4 cup olive oil
2 spring onions, chopped
4 rashers bacon, cut into thin strips
1/3 cup red wine vinegar
1T whole grain mustard
1 large packet mixed lettuce leaves
- Rub the base of a pan well with garlic. Just cover with oil, heat and fry the bread cubes until golden. Drain well on paper towel.
- Wipe the pan clean, add the olive oil, heat to medium, and cook the spring onion and bacon for about 2 minutes.
- Add the vinegar and mustard, bring to the boil and cook for 2 minutes, allowing the liquid to reduce by about a third.
- Place the lettuce leaves in a large bowl, pour the hot liquid over and toss. Divide among plates or place in a large salad bowl.
- Bring 4 cups of water, together with 1T vinegar to the boil. Reduce to a simmer and poach the eggs, one at a time in the liquid, lifting out with a slotted spoon.
- Arrange the eggs on top of the salad and garnish with the croûtons. Serve immediately
Serves 4 to 6
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.