This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is one one of my all-time favourite French dishes. Along with a goat’s cheese salad or a croque monsieur, it’s something I order pretty regularly when I’m in France. To the untrained eye, it might look like a simple dish – frisée salad with new potatoes topped with vinaigrette, croutons and bacon then served with a poached or soft boiled egg but there’s something about this combination of ingredients that’s just magical. One bite instantly brings me to a French bistro…
I was lucky to find frisée – it’s not so common here – although any combination of lettuce or salad greens would work (ok maybe not iceberg lettuce…). The croutons are pan fried in a little garlic-infused oil which adds an extra layer of flavour to the salad. I actually followed the recipe for the vinaigrette (which David talks about at length here) and, combined with the runny egg yolk (I made 6 minute soft-boiled eggs), it was the perfect amount to generously coat the salad without weighing it down.
Not much to say here. This is simply a Really. Good. Salad. Even an “exciting salad” which my dad might consider an oxymoron 😉 (you tell mum to make this for you, I am sure you’ll agree!)
Get the recipe for David Lebovitz’s frisée salad with bacon, egg, and garlic toasts on p 99 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.