Lighter Périgord salad

A hearty salad from south-west France: green salad, gizzards, walnuts and tomatoes, in a lighter version. Rich in protein and healthy fats, it is a generous, tasty lunch, balanced with the right proportions.

Preparation: 15 min  |  Cooking: 8 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 237 kcal · 12 g protein · 4 g carbohydrate · 19 g fat

Ingredients

• 150 g salad leaves
• 200 g poultry gizzards
• 60 g walnuts
• 2 tomatoes
• 2 tbsp walnut oil
• 1 tbsp vinegar

Method

1. Warm the gizzards in a frying pan and drain off the fat.
2. Arrange the salad leaves, tomatoes and walnuts.
3. Add the warm gizzards.
4. Dress with walnut oil and vinegar.

Nutritional benefits

Poultry gizzards are rich in protein and iron with little fat (once the cooking fat is removed), walnuts provide healthy fats that are good for the heart, and the salad leaves and tomatoes provide fibre and vitamins. A generous but balanced salad, naturally gluten-free, as long as you keep an eye on the richer ingredients.

Variations and substitutions

• Use dried duck breast.
• Add apples or grapes (for a touch of sweetness).
• Add warm goat’s cheese.
• Add wholemeal croutons.

Storing and preparing ahead

Assemble just before serving; the gizzards keep for 3 days.

💡 Good to know

Warm the gizzards in a dry pan and drain off the fat that comes out: you keep the flavour while making the salad much lighter.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: salad leaves · poultry gizzards · walnuts · tomatoes · walnut oil.

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