Preparation: 30 minutes
Cooking: 15 minutes
Winemaker Fabien David, of Château de Garbes, shares his recipe for breaded Cabécou du Périgord salad. He likes to serve this dish at Christmas with a sweet glass of Cadillac AOC Château de Garbes, Cuvée Grains Nobles.
- 500g of salad leaves, such as dandelion
- 4 Cabécou du Périgord
- 1 egg
- A drop of oil
- 100g of breadcrumbs
- Sunflower or peanut oil
- 100g of bacon
- 2 tbsp good red wine vinegar
1Wash 500g of salad leaves, such as dandelion, trim and cut into pieces.
2To bread the four Cabécou du Périgord, beat an egg with a drop of oil. Pepper the cacous and dip them twice in the beaten egg and 100g of breadcrumbs.
3Heat the oil (sunflower or peanut) to 180C. Gently dip the Cabécous in and cook until brown. Remove and drain them before placing them on paper towels.
4Brown 100g of bacon in a frying pan, remove once golden and place on a paper towel. Remove excess fat from pan and deglaze with 2 tbsp of a good red wine vinegar. Pour the warm dressing over the salad leaves and stir. Adjust the seasoning.
5At the last moment, divide the salad leaves on plates and place a breaded Cabécou, bacon and a few walnuts on top of each.
6Wash it down with a Cadillac, Château de Garbes, Cuvée Grains Nobles.