You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.
And it’s summer – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.
While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.
A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise. Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.
A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens. Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect.
While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb. Is is salad? We will allow it.
The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.
Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!
Where: Destination Dogs
What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby Spinach, Quail Egg and White Truffle Vinaigrette
How: Destination Dogs is located at 9 Spring Street, New Brunswick, NJ 08901 | (732)993-1016 | follow them on twitter @DestinationDogs
Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to email@example.com We’ll give you & the restaurant a shout out!
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!
Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……