- 2 lettuces or Romaine lettuce (cos lettuce)
- 25g parmesan (thin slices)
- 4 slices of toasted bread
- 2 spoons of olive oil
– 1 boiled egg
- crumble bacon
- grilled chicken breast (optional)
- anchovy (optional)

For the sauce :

- 125ml mayonnaise
- 75ml milk
- 50g rasped parmesan
- 1 to 2 tea spoons of mustard (about 15ml)
- 1 tea spoon of Tabasco (optional)
- 1 to 2 tea spoons of Worcestershire sauce
- juice of 1/2 citron or 2 to 3 spoon of vinegar (about 30ml)
- 1 or 2 clove of garlic
- 2 to 3 spoons of olive oil
- salt and black pepper

Preparation:

The sauce: just mix all the ingredients

Fry the bread with some olive oil and garlic then cut it into cubes.
Cut the egg into 4.
Mix all the ingredients or you can put the lettuce first then decorate on top with cubed bread, bacon, egg and parmesan.
Dress with the sauce.

- 500g-600g mushroom
- 100ml white wine (optional)
- 150ml liquid cream
- 1 red onion (or yellow)
- 2 cloves of garlic
- 2 spoons of wheat flour (if no wine used, 1 spoon will do)
- oil, salt, pepper and paprika
- fine herbs (chive, basil, parsley, estragon…)
- 6 toasts

Préparation:

Cut the mushroom and onions into gill.

Brown the onions and garlic with oil, then add the mushroom, leave them 2-3 minutes.
Pour the white wine and leave for 5-10 minutes.

Finally, add all the cream. In a bowl mix well the wheat flour with some cold water and pour into the sauce, mix while pouring the wheat flour, then season the sauce with salt, pepper and herbs.

Serve with the toasts.

If you want a creamier, thicker sauce, after adding mushroom, leave more time for the mushroom to evaporate, you could either reduce the quantity of white wine or add more wheat flour to condense the sauce.

(This photo is a sauce made with red white, this results the reddish color of the sauce)

- 1 salad: Scarola or Curly lettuce
- 1 cucumber
- 8 tomatoes
- 4 boiled eggs
- 1 celery
- 3 artichokes
- 1 green pepper (favorable the long one)
- 200g tuna (nature or olive oil)
- 1 bunch of radish
- 1 bunch of basil
– Black olives
- Olive oil, vinegar (favorable balsamic vinegar)
- 1 tsp of anchovy paste
- Salt, black pepper

My recipe:

- Some salted smoked herrings
- Mayonnaise

Preparation:

Sauce: mix olive oil with vinegar (3:1 or 4:1 tea spoon) and anchovy paste, season salt and pepper to your taste.

My style: 1 tsp of mayonnaise and some juice from the can of tuna, mix well the sauce.

Cut all the ingredients into small pieces
Take the inferior part of the artichokes and cut them into 4.
Add tuna, basil and then, dress with the sauce.
For each plate, cut a boiled egg into 4 and put them on top.

My style: put some herrings on top, 2 to 4 slices.