Frisée salad with bacon, egg, and garlic toasts page 99

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Not the best picture I know.

I was in a hurry so I did not make the croutons and the eggs were hard boiled.  I had this salad as a starter for dinner and then I had the galettes from Davids book but with whole flour instead of buckwheat (p. 135).  It was a very French style dinner.  I took the rest of the salad to work and had for lunch.  It was very tasty and good.

 

 

 

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