a recipe

Wow, I'm feeling 50% better than I was yesterday, and I'm quite surprised! I went to the pharmacy yesterday and said that I was afraid that I had le sinusite, or sinusitis, thanks to the mounting pressure in my face. He thought maybe I'd be better off seeing a doctor, but he gave me some over-the-counter allergy medicine and told me to see the doctor the next day if I didn't feel better. By 4:00 I asked Stéph to make an appointment for me because I was still feeling so lousy.

And then, miracle of miracles, I woke up this morning with both the cough and the sinus pressure gone! I'm still sniffly and stuffy, but well enough that I canceled the appointment and have officially downgraded myself to "cold" status. I'll be sticking to allergy medicine and rest today.

I'm also working on a new project that hopefully I'll be sharing with you in the next week or so. I'm still trying to get all my eggs in the same basket, but I can tell you that it will involve knitting and prizes!

And now, a very special recipe given to me by the ever gracious Frog with a Blog:

Salade italienne à la frog

Ingredients

5 slices of pain de mie (sandwich bread)
30 g butter
4 slices of bacon or lardons
1 roman lettuce (romaine)
100g gorgonzola
1 paquet de noix

dressing ingredients:

1 egg
1 dl olive oil
2 tbsp lemon juice
2 or 3 anchovies
1 tbsp moutarde de Dijon

1) Make the croûtons:

Take the slices of pain de mie, cut the edges to keep the white part only. Cut the white part into small squares. Put in pan with butter and olive oil until golden. Keep on the side on piece of sopalin (paper towel) to absorb the fat. Let them become a bit crusty and delicious.

2) Prepare the salad

Fry the bacon cut in small pieces or use lardons, when crispy and delicious put on sopalin to get rid of the fat. Cut the Roman lettuce roughly in pieces that are not too big. Mix, the bacon, lettuce, pieces of gorgonzola, walnuts and mix. Only add the croùtons right before serving otherwise they become all smooshy.

3) Magic dressing

Boil water, throw your egg in it. Let that egg boil for one minute. Not more! Then break the egg into a food processor and mix with the other ingredients until it becomes smooth and delicious. Taste and see if salt and pepper are needed, usually not as the anchovies are already salted.

My advice would be to prepare the croûtons and the bacon right before serving to make sure they are crispy and delicious. You may have understood that the crispiness and deliciousness of this salad are essential to the success of this recipe. ;-)

You can always warm your bacon and croûtons in the oven before serving in case they become all smooshy. 5 minutes, 175 degrees.