Salad with crudités and shredded confit duck

Préparation 15min
Préparation 2
Préparation 5min
club suedois effiloche bd-min(1)

Ingrédients :

  • 150g shredded confit duck
  • 100g grated carrot
  • 2 quartered hard-boiled eggs
  • 50g grated Comté (or Cheddar) cheese
  • 1 packet rocket
  • 100g diced tomatoes
  • 1 cucumber, sliced
  • Mayonnaise
  • Olive oil
  • Capers, rinsed, drained and sliced
  • White wine vinegar
  • Dijon mustard
  • A pinch of salt and freshly milled black pepper

Préparation :

  • In a small bowl, mix the mayonnaise with the olive oil and whisk together with the capers, white wine vinegar, Dijon mustard and a pinch of salt and freshly ground black pepper.
  • Set aside.
  • Add the rocket, then the tomatoes, cucumber, carrot, eggs and cheese, finishing with the shredded confit duck.
  • Serve with caper sauce.
Bon appétit !

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