Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.
Today, Nathalie George is giving you a salad recipe: escarole with chestnuts, gizzards and garlic.
Ingredients:
Escarole salad
Gizzards
Croutons
Chestnuts
Salt and pepper
Olive oil (or rapeseed)
Wine vinegar
Garlic
Mustard
Production :
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.