Ingredients to make Provencal Salad:
- 1 small lettuce
- 2 red Verona endives
- 2 bunches of chervil
- 4 leaves of borage or fresh pursuance
- 2 garlic cloves
- The crust of two slices of whole wheat bread
- 2 hard-boiled eggs
- 2 tablespoons fruit vinegar
- 1 tablespoon strong mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
- 5 tablespoons olive oil
How to make Provencal Salad:
Separate the leaves from the lettuce and ends. Remove the hardest part of the trunk and wash the leaves. Let them drain. Cut them into pieces. Wash the chervil, borage leaves and pursuance. Coarsely chop and mix with lettuce and endive. Peel the garlic cloves, split one and rub the bread crusts. Finely chop all the garlic. Cut the rinds into small cubes and add them to the salad with the minced garlic. Peel and chop the eggs.
Mix the vinegar, mustard, salt and pepper in a bowl, add the oil and stir well. Dress the salad with this vinaigrette. Serve decorated with the hard-boiled egg.
