Nice-Style Herb and Lettuce Truchia

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


Step 1: Truchia

Wash the chard greens and the mesclun. Pat dry and thinly slice.

Heat up some oil in a sauté pan, and sweat the sliced onion without browning. Wilt the chard and mesclun until tender.

Finely dice the ham into a brunoise. Beat the eggs with the parmesan, and add the ham, salt, and pepper. Fold in the cooled chards and mesclun.

Preheat the frying pan, add a little olive oil, and pour in the egg mix, stirring with a fork in a figure 8 movement.

Once the eggs have set, cover, and keep cooking, then turn the truchia over to lightly brown on the other side.

Step 2: Plating

Delicately slide the truchia onto a dessert plate and brush with balsamic vinegar.

Serve cut into wedges or diced into large cubes for cocktails, or cold as a starter with tomato juice and extra-virgin olive oil.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN