LOCAL CHEF RYAN BROKENBROW'S RECIPE
Duck Niçoise Salad, Honey and Mustard Dressing
This classic French Niçoise salad is full of flavour and texture, perfect for a festive starter or lite meal. Classically using tuna, this one using Somerset Charcuterie air-dried duck breast is a delicious twist. You can also have grilled chicken or a nice piece of fish all work great with this marriage of flavours.
Ingredients
- 1 x Pack Air Dried Duck Breast Sliced, 60g
- 1 x Potato
- 100g x French Beans
- 2 x Boiled Eggs
- 1 x Gem Lettuce
- 60g x Black Olives
- 12 x Cherry Tomatoes
- 12 x Basil Leaves
- 50ml x Extra Virgin Olive Oil
- 1 tbsp x Wholegrain Mustard
- 1 tbsp x Honey (I used Waggle & Hum)
- 1 x Garlic cloves, crushed
- 1/2 x Lemon Juice
- Seasoning
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Peel and cube the potato into 1cm squares then boil in salted water. In the same pan add the trimmed French beans and cook with the potato, 3-4 minutes, then drain.
Make the dressing, add the olive oil, mustard, honey, lemon juice, crushed garlic and seasoning and whisk until it is emulsified together into a thick dressing.
Add the drained potatoes and beans to the dressing. Whilst they are still warm they will soak up the dressing better.
Then add washed little gem leaves, ¼ cherry tomatoes, olives and mix together.
Finish with ¼ Boiled egg, the duck charcuterie and basil leaves.
- You could even split this recipe into 4 and serve it as a starter!
