Salade Périgourdine
(sa-LAHD pear-ee-goor-DEEN)
LUNCH
Per serving: NET CARBS: 4 g Total carbs: 8 g | Fiber: 4 g | Sugar alcohols: 0 g Fat: 42 g | Protein: 18 g Calories: ~490
A proper Périgord salad isn't supposed to be a fragile plate of leaves; the classic bowl relies on heavy meat, leaning hard into duck confit and bitter greens slashed by acidic vinaigrettes. By skipping the potatoes entirely and substituting rare regional imports with sliced duck breast and thick-cut bacon, we hit the macros in ten minutes flat—the exact window to fire up a hot skillet, stand back as the bacon fat pops, and execute the core technique where you are using hot, rendered animal fat straight from the skillet to slightly wilt the greens and amplify the walnut oil. Pour it over the bowl and eat immediately.
Ingredients
- red wine vinegar1 tbsp
- Dijon mustard1 tsp
- roasted walnut oil2 tbsp
- coarse sea salt1/4 tsp
- black pepper1/4 tsp
- sturdy mixed greens4 cup
- thick-cut sugar-free bacon4 oz
- prosciutto2 oz
- shelled walnuts1 oz
- cherry tomatoes6 small
- chicken liver pâté2 oz
Method
- 01
Whisk the dressing directly in the bottom of a large mixing bowl.
Combine the red wine vinegar, Dijon mustard, salt, and pepper, then slowly drizzle in the walnut oil to create a quick emulsion, placing your greens directly on top without tossing.
- 02
Render the bacon fat in a medium skillet over medium-high heat.
Add the diced bacon and cook for 5 to 7 minutes until deeply browned and crisp, letting the fat fully render into the pan.
- 03
Toast the chopped walnuts in the hot bacon fat.
Drop the nuts into the pan during the final sixty seconds of cooking to toast them until fragrant.
- 04
Transfer the hot bacon and walnuts over the greens and wilt them with the rendered fat.
Use a slotted spoon to move the solids to the bowl, then immediately pour one tablespoon of the hot pan fat directly over the greens and toss vigorously to slightly wilt the leaves and integrate the vinaigrette.
- 05
Plate the dressed greens and crown with pâté.
Divide between two wide bowls, arrange the cherry tomatoes and prosciutto among the leaves, and place a slice of chicken liver pâté in the center of each before serving immediately.
Notes
Why this swap?
We eliminated the traditional croutons and potatoes to save roughly 25g of net carbs per serving. The toasted walnuts provide all the necessary textural crunch without the starch.
Sourcing the real deal.
If you have access to a specialty butcher, swap the bacon for authentic duck gizzards (gésiers confits) and the prosciutto for smoked duck breast (magret séché). Warm the gizzards in a tablespoon of duck fat instead of rendering bacon.
Hidden-Ingredient Check for bacon.
Commercial bacon is almost always cured with brown sugar or maple syrup, masking hidden carbs. Look specifically for sugar-free bacon on the label from brands like Pederson's, US Wellness, or Applegate No Sugar.
Hidden-Ingredient Check for pâté.
Check the ingredients on your pâté to avoid brands that use dextrose, cornstarch, or wheat flour as cheap binders; you want liver, fat, salt, and spices.
From Keto 10 Minute Meals.