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Eat well at the campsite

Recipe for Tourangelle Salad

For 4 people

-1 head of lettuce

-100 g of rillons

-100 g of rillettes de Tours

– 4 potatoes

-200 g of Sainte-Maure de Touraine cheese

-4 slices of pain de campagne

-vinaigrette

  • Cut the slices of bread in half. Cut the Sainte-Maure into round slices and lay out on half of the bread slices.
  • Cut the rillons in thin slices and fry them in a hot frying pan, cook until slightly golden.
  • Wash the lettuce, tear off the leaves and place them on each plate.
  • Cook the potatoes in water.
  • Peel the potatoes, slice them and place them on the lettuce.
  • Prepare a vinaigrette with mustard, olive oil, balsamic vinegar and shallots.
  • Spread the remaining slices of bread with the rillettes de Tours.
  • On each plate, place the rillons. On either side of the plate, place a toast with Sainte-Maure de Touraine and rillettes de Tours.
  • Lastly, pour a trickle of vinaigrette over the entire salad and serve immediately.

Enjoy your meal!