I am part of a cooking club and our theme this Saturday is French bistro. I have to cook a SALAD and and SEAFOOD not fish. I am going to order a truffle from Dartagnan and have it overnighted. I would love some suggestions.
To me, bistro = mussels. As simple as possible. Huw's salad choice hits the mark dead on...tarragon vinegar for the dressing.
For the salad I like frisée (curly endive?) with lardons, poached egg and a vinaigrette made from the bacon drippings
Enter your email address to join: