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

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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