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Le Chaudron recipe
Salade vosgienne
Vosges salad with Munster, potatoes and bacon
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2large heads frisée lettuce
300 g (11 oz)waxy potatoesCharlotte
300 g (11 oz)smoked lardons
300 g (11 oz)farmhouse Munster cheese
4whole eggs
200 g (7 oz)shelled walnuts
5 tbspwalnut oil
3 tbspolive oil
3 tbspcider vinegar
2 tbspwhole-grain mustard
1gray shallot
1 tbspground cumin
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 large heads frisée lettuce
- 300 g (11 oz) waxy potatoes Charlotte
- 300 g (11 oz) smoked lardons
- 300 g (11 oz) farmhouse Munster cheese
- 4 whole eggs
- 200 g (7 oz) shelled walnuts
- 5 tbsp walnut oil
- 3 tbsp olive oil
- 3 tbsp cider vinegar
- 2 tbsp whole-grain mustard
- 1 gray shallot
- 1 tbsp ground cumin
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the 2 heads of frisée leaf by leaf in several changes of cold water. Spin completely dry so the dressing isn't watered down.
- Peel the 300 g (10½ oz) potatoes and cut into even 2 cm (¾ in) cubes. A waxy variety is ESSENTIAL so they hold their shape.
- Cook the potato cubes in a large pot of boiling salted water for 15 minutes until tender but still firm. Drain and let cool 5 minutes; warm potatoes soak up the dressing better.
- Boil the 4 eggs in the small saucepan for exactly 9 MINUTES for hard-boiled eggs. Plunge straight into ice water, peel and cut into quarters.
- Brown the 300 g (10½ oz) lardons in the large dry skillet for 5 minutes, stirring often, until crisp.
- Cut the Munster into even 2 cm (¾ in) cubes. This AOP cheese from the Vosges mountains is the heart of the salad.
- Make the dressing in the small bowl: peel and finely chop the shallot. Mix the walnut oil, olive oil, cider vinegar, whole-grain mustard, ground cumin (a Vosges touch), shallot, salt and pepper. Whisk hard to emulsify.
- In the large bowl, toss the frisée, warm potatoes, crisp lardons, chopped walnuts and dressing. Divide among 4 large plates and top with Munster cubes and egg quarters. Serve RIGHT AWAY, still warm.
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