Le Déjeuner a Le Pichet

LEPICHET

Continuing in a similar vein to my last post, I made my midday meal today to resemble what I had while dining in Le Pichet – a gruyère sandwich and green salad with toasted hazelnuts and mustard vinaigrette.

Salade Verte
1 small head of butter lettuce
1 handful raw hazelnuts
1 tablespoon walnut oil
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
Salt and pepper to taste

Wash and dry the lettuce leaves. Arrange on a plate. In a small pan, toast the hazelnuts over medium low heat until they give off a fragrance. Remove from the heat and once cool enough to handle, roughly chop the nuts. Sprinkle the nuts over the lettuce leaves. In a small bowl whisk together the lemon juice and mustard. Slowly drizzle in the walnut oil, whisking well to incorporate the ingredients of the dressing. Season with salt and pepper. Pour the vinaigrette over the salad and eat immediately.

Sandwich en Baguette
Good quality French bread
Gruyère
Dijon mustard
Mayonnaise, optional

Slice the baguette lengthwise on one side. Spread dijon mustard on one side and mayonnaise, if desired, on the other. Slice three to four thick slices of gruyère cheese and arrange in the sandwich. Serve alongside the salad. Various meats can be added to the sandwich as well, such as thinly sliced ham, pate, or rare roast beef.

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One response to “Le Déjeuner a Le Pichet

  1. Let’s not forget savory salame, preferably of the soppressata variety, for us non vegs or a lovely very dry prosciutto. The salad dressing is perfection, though

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