French · Brunch
Slow-Cooked Pork Spread on Toast
Rillettes du Mans sur Toast
A Le Mans brunch staple, slow-cooked shredded pork rillettes available at fine delis, spread thickly on grilled sourdough with cornichons and a frisée salad.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
35gCarbs
4gSugar
4gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Tear frisée and mâche into bite-sized pieces. Thinly slice shallot. Halve cornichons lengthways. Whisk walnut oil, sherry vinegar, Dijon mustard, thyme, salt, and pepper in a small bowl. Soften butter. Bring rillettes to room temperature.
2
Toast
Butter both sides of the 4 sourdough slices lightly on one side. Heat a dry heavy pan (or use two pans) over medium heat. Working in batches if needed, place bread butter-side down and toast 2–3 minutes until deep golden and crisp. Flip and toast second side 1–2 minutes until marked. Transfer to warm plates.
3
Build
While toast cools slightly, toss frisée, mâche, and shallot with the walnut oil dressing until leaves are lightly coated. Ensure even coverage and greens are just wilted.
4
Plate
Spread rillettes thickly on warm toast, top with a twist of black pepper and chopped parsley. Arrange cornichons and pearl onions alongside. Pile dressed salad next to toast and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) rillettes du Mans
- 4 slices sourdough bread
- 30g (1.1 oz) unsalted butter
- 60g (2.1 oz) cornichons
- 40g (1.4 oz) pickled pearl onions
- 120g (4.2 oz) frisée lettuce
- 80g (2.8 oz) lamb's lettuce
- 1 medium shallot
- 3 tbsp walnut oil
- 2 tsp sherry vinegar
- 0.5 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 2 tsp flat-leaf parsley