I am positive that I had never seen Frisee leaves nor escarole leaves in the last six months or so where I like to shop, hence made do with the green leaf lettuce I have on hand. Well, I could have gone and get me some arugula, but was too lazy and for the fact that they always end up wasted in the fridge; hence the title of this post should read green salad with bacon, egg (poached) and garlic toasts (and it has potatoes too!). Still good, and this plate was all mine!
While just this week, I made a perfect poached egg (on the first attempt, hence no need to go a second try!), apparently it will not happen twice in any given week (for me!); I tried, twice, for this salad. Not perfect, but still poached.
Bacon, garlic potatoes, garlic toast with mustard dressing that has a tablespoon of water in it (first time ever, for me). Next time, instead of popping that piece of golden, aromatic fried garlic into your mouth (note to self) ... chop it up and add it to the dressing!
We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
Frisee salad with bacon, potato, egg and garlic toast
recipe from pages 99to101 of
for putting everything into order and making it happen!
my collection of David's books:
and newly acquired copy of this
|Ready for Desserts|
made possible by this lovely lady!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.