Whether you’re actually summering in France or just eating lunch in your backyard. Welcome to the salad lab. Today we’re making salad le a warm baconyy beauty from the heart of Leon. The basis for frilly and just bitter enough to remind you of your old French college roommate. Next, we’re going to make this fabulous warm bacon dressing. Now, crisp up some lemons, aka thick cut bacon or panetta. Dice up a shallot. Add four teaspoons of Dijon mustard and a couple tablespoons of cherry or wine vinegar and whisk. Add it to the fris while it’s hot. The salad goes all the way back to the 1800s. Originally for silk workers, they used whatever they had on hand, including a stale baguette, a little olive oil and butter made into croutons and toss. Oh boy, I think we’re going to need a bigger bowl. Top it off with some 3minut poached eggs. Shout out to my local kitchen store, E Leone, who had a pan just like my grandma’s in stock. And I’m having it with a rosé or a homemade lemonade. This one’s so good. Enjoy. My nana called these eggs sunshine in the
2 Comments
Old college roommate! 😂
Wow very interesting, never heard of this type of salad