A hymn to lettuce and my beloved bitter leaves, plus a recipe for my favourite winter salad.
I had red trevise in my veg box two weeks ago, it keeps so well! I had many salads with the not sweet pears from my garden, perfect winter fare
I too dislike bananas ! By the way what are you going to do with the persimmon as I have two in my fruit and veg box delivered this week and have never used before . Thanks
Hearty salads are one of my favourite things, and a mustardy vinaigrette with lardons, fresh croutons and a poached egg (yes!) sounds delicious. It will be on this week's menu.
When I worked in France in the 1980s, we had a really weirdly shaped elongated kitchen, which had a wall with the prep sinks against it kind of right down the middle, with work area either side of it - it meant we had a perfect oval race track. We each had a mop or broom to use as a hobby horse for races for when things had quietened down later in the evening, and, for some reason, we each had to have a whole head of frisee upside down on our heads, like so many green wigs. Even now the very idea of it makes me laugh. I have no idea why we found it so funny, but we used to literally be weak from laughing. One of our waitress friends, Minouche, who didn't have her own broom, employed the trolley that we had stolen from the Maxi Co-op in La Tremblade as a chariot instead (sometimes containing another member of staff if there was someone around). The trolley was used for transferring stuff from our store room, which was about 50m away. Luckily, a couple of years later, Maxi-Co-op opened a mini version just across the road, so, in a rare fit of remorse, we were able to repatriate it with its much more up-to-date friends late one night in the dark.
I have a lovely purply/garnet radicchio and some pancetta languishing at the back of the fridge. Dinner tomorrow sorted! Thank you
Love, love, love this salad. So
simple but really delicious, and very comforting in winter, though I’d happily eat it any time. Thank you, Debora.
(Also, now reassessing my very frequent use of “immediately”).
I think bitter salads are the best and this one especially is perfection. I love the balance - how the bacon and vinaigrette take the bitter flavours without muting them.
Thank you, Debora-I so look forward to your posts-the anticipation of reading them is like a tasty morsel-delicious to consume.
Looks yummy - although all I can think of now is that chicken with morels!
Debora, I so look forward to your news each week. Is there any reason why sometimes the recipes appear at the bottom of the piece, and sometimes they don't?
The power of a great salad is never lost on me. I was at a dinner last year for the 10th anniversary of Rockpool Bar and Grill, the Perth outpost of a storied Sydney restaurant. A supplier of the restaurant, who is also a well known media face made an impromptu speech where he waxed lyrical about the bitter leaf salad. The ironic punchline is that Rockpool is world renowned for its beef and the person in question is a butcher dubbed "the prince of flesh."