Capital salad

The advent of summer means that it is time to start looking to lighter meals such as salads. That doesn't mean eating rabbit food though. Even MTV boyfriend was impressed with this Capital Salad which I whipped up for dinner last night. Perhaps it was the fact that there is still crispy fried bacon and soft boiled eggs in the salad (for MTV boyfriend does not cope that well with meals which fail to include some sort of protein). The Capital Salad is a Parisian bistro special and so fits in well with the theme of this month's Waiter There's Something in My... Bistro Food.

Ingredients:
12 new potatoes
4 eggs
6 rashers of bacon
1 escarole or frissee lettuce
2 globe artichokes
Salt and pepper to season
Dressing
2 tsp Dijon mustard
2 tbs red wine vinegar
4tbs olive oil

1. Wash the artichokes, cut off the base and steam for around 20 mins or 10 minutes in the microwave until tender.

2. Boil or microwave the potatoes until tender which will take around 10 minutes and then cut in half.

3. Bring a saucepan of water almost to the boil and just before add the eggs. Leave on the heat for 1 minute, place a lid on top and then remove from the heat and leave to sit for six minutes. Rinse the eggs in cold water and once cool enough shell them.

4. Slice the bacon and fry until golden.

5. Whisk together the dressing ingredients in a large salad bowl. Add in the lettuce leaves then add the potatoes and bacon and toss.

6. Tear the soft boiled eggs in half and place on top of the salad with the artichoke hearts. Season with salt and pepper to taste.

This recipe serves four and is adapted from Fran Warde's New Bistro.

If you liked this you might be interested in reading about some classic Bistro food at hip Mama Shelter in Paris or if you are looking for salad recipes try this one for Roast Potato and Chorizo Salad.