Salade aux lardons

There's a standard recipe here called salads aux gésiers. It's basically lettuce with fried chicken gizzards or livers tossed in as a dressing. The fat from the gizzards or livers replaces the olive or palm or colza oil that you would otherwise use to dress the salad. (What is a colza, by the way ?)

Readers will not be completely surprised to learn that my enthusiasm for chicken gizzards does not reach the required level for enjoyment of this southern delicacy.

No matter. Fried lardons (bacon bits) or chorizo make excellent substitutes.

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