Salad Of Bitter Greens With Speck And Clementines Recipe

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Recipe adapted from Greg Marchand, Frenchie: New Bistro Cooking (Artisan)

Salad Of Bitter Greens With Speck And Clementines
5 from 27 ratings
This simple, winter salad by chef Greg Marchand of Frenchie in Paris is the essence of a balanced dish.
Prep Time
Cook Time
Total time: 20 minutes
  • 4 small clementines (tangerines or mandarins can be substituted)
  • 12 mint leaves
  • 2 big handfuls bitter greens (a mixture of radicchio leaves, dandelion, arugula, purslane or watercress)
  • Juice of ½ lemon
  • Olive oil
  • Fleur de sel
  • Freshly ground black pepper
  • 8 thin slices speck (bresaola or prosciutto can be substituted)
  • Parmesan shavings
  • Balsamic vinegar
  1. Peel the clementines and cut them into ¼-inch-thick wheels. Put them in a bowl and add the mint and greens. Season with lemon juice, a drizzle of olive oil, a pinch of fleur de sel and pepper and toss gently with your hands. Taste and adjust the seasoning (be careful not to add too much salt as the speck and Parmesan are already salty).
  2. Arrange the salad and speck slices on 4 plates. Add some Parmesan shavings, a drizzle of olive oil and a drizzle of balsamic vinegar to each. Serve.
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