Nathalie George, author of the famous recipe book "The kitchen on the 6th floor", was the guest of Laurent Mariotte in the program "La Table des bons Vivants", in which she shared her recipe for escarole with chestnuts and gizzards . 

In her book,

The Kitchen on the 6th Floor

, Nathalie George advocates simple, generous and inexpensive cuisine.

Invited in Laurent Mariotte's show,

La Table des bons vivant,

she did not deviate from her principles by sharing her recipe for escarole salad with chestnuts and gizzards.

A seasonal recipe to treat yourself with a unique dish. 

>> Find La Table des bons vivant in podcast and in replay here 

3 euros per person 

"The escarole recipe with chestnuts and gizzards is very affordable while being greedy, it is ideal especially when you are a student and want to eat well", explains Nathalie George.

"There are croutons that you can make with leftover stale bread. Salad and duck offal are cheap. The most expensive could be chestnuts. But you can keep them in a jar for several days and several recipes. "

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The chef's tip 

For a successful salad, nothing is left to chance.

For Nathalie George, just like for Yves Camdeborde, a successful salad is a tired salad that has marinated for a few minutes in the vinaigrette.

"When you make a salad, season it a bit in advance", insists Yves Camdeborde.

"Let her marinate for ten to fifteen minutes in her dressing to tire her out. You will have a salad that has chest and length."

Ingredients:

  • Escarole salad

  • Gizzards

  • Croutons

  • Chestnuts

  • Salt and pepper

  • Olive oil (or rapeseed)

  • Wine vinegar

  • Garlic

  • Mustard 

Preparation: 

1. Peel the salad. 

2. Buy roasted chestnuts from a street vendor on a street corner, or after picking them up, or bought at the market, grill them yourself in a pan.

Peel them and cut them into pieces. 

3. Wash the salad.

4. In a salad bowl, prepare a well-seasoned mustard vinaigrette made with rapeseed oil or olive oil, wine vinegar, salt and pepper.

5. Make garlic croutons by toasting bread or using stale bread, rub with garlic and cut into small pieces.

If it is too hard you can add a drop of oil.

Add the salad, the chestnuts you have prepared, the gizzards and the croutons.

6. Mix well and serve.