Chef's Hors d'Oeuvre Salad Bowls Recipe

Chef's Hors d'Oeuvre Salad Bowls Recipes

Ingredients :

4 oz spinach, thoroughly washed, dried, shredded

6 oz streaky bacon, chopped, fried until crisp in its own fat

2 slices white or brown bread, cut into tiny cubes, fried until golden in butter

3 oz brazil nuts, cut into very thin slivers

8 oz cottage cheese

1 bunch spring onions, trimmed, chopped

French dressing to moisten

1 head of chicory, leaves separated out, washed, dried

2 hardboiled egg yolks

Method :
  1. Put spinach into large bowl.
  2. Add bacon, fried bread cubes, nuts, cottage cheese and onions.
  3. Toss with sufficient milk French dressing to moisten.
  4. Spoon into 4 bowls, each lined with chicory leaves to resemble petals of a flower.
  5. Rub egg yolks through a sieve directly over the top of each salad.

Serves 4

This meal is an appealing meal starter

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