Nice-Style Herb and Lettuce Truchia
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$
All My Chefs suggests
Other recipes by Alain Ducasse