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Le Chaudron recipe

Mâche pommes lardons

Lamb's lettuce salad with apple, bacon and Comté

⏱ 15 minServes 4Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)fresh mâche (lamb’s lettuce)
  • 300 g (11 oz)smoked lardons
  • 2tart apples (Reinette)
  • 150 g (5 oz)shelled walnuts
  • 150 g (5 oz)AOP Comté
  • 5 tbspwalnut oil
  • 3 tbspextra-virgin olive oil
  • 3 tbspcider vinegar
  • 2 tbspwhole-grain mustard
  • 1gray shallot
  • 1 tbspacacia honey
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) fresh mâche (lamb’s lettuce)
  • 300 g (11 oz) smoked lardons
  • 2 tart apples (Reinette)
  • 150 g (5 oz) shelled walnuts
  • 150 g (5 oz) AOP Comté
  • 5 tbsp walnut oil
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp whole-grain mustard
  • 1 gray shallot
  • 1 tbsp acacia honey
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 large skillet1 small bowl for the vinaigrette1 whisk1 sharp knife1 vegetable peelerBlack peppercorns

03 — Method

  1. Wash the 400 g (14 oz) mâche in several changes of cold water to remove all grit. Spin completely dry so the dressing isn't watered down.
  2. The mâche should be bright green and crisp. If it's a little wilted, soak it 10 minutes in ice water to CRISP it back up.
  3. Peel the 2 apples. Quarter and core them and cut into even 1.5 cm (⅝ in) dice. Toss with 1 tbsp lemon juice so they don't brown.
  4. ROUGHLY chop the 150 g (1½ cups) walnuts. Keep a few whole halves for garnish.
  5. Cut the Comté into small 1 cm (⅜ in) cubes. This AOP cheese from Franche-Comté is the heart of the salad.
  6. Brown the 300 g (10½ oz) smoked lardons in the large dry skillet for 5 minutes, stirring often, until crisp. Drain on paper towels.
  7. Make the dressing in the small bowl: peel and finely chop the shallot. Mix the walnut oil, extra-virgin olive oil, cider vinegar, whole-grain mustard, acacia honey, shallot, salt and pepper. Whisk to emulsify.
  8. In the large bowl, toss the mâche, diced apple, warm crisp lardons, chopped walnuts, Comté and dressing. Divide among 4 large plates and garnish with whole walnut halves and snipped chives. Serve RIGHT AWAY, still warm.

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