Nice-Style Herb and Lettuce Truchia

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Credit: Didier Loire
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Ingredients (4 people)

Instructions

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

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