Classic French Bistro, Pardner

Name: Classic French Bistro, Pardner
Yield: 4 servings
Ingredients: 1 large garlic clove, finely chopped; 1/2 tablespoon chili powder, 1/2 palmful; Salt; 1/2 cup EVOO (extra-virgin olive oil); 5 thick slices crusty bread; 6 bacon slices, coarsely chopped; 2 shallots, chopped; 1 small jalapeño pepper, seeded and finely chopped; 2 tablespoons white wine vinegar (eyeball it); Zest and juice of 1 lime; Freshly ground black pepper; 1 tablespoon Dijon mustard (eyeball it); 8 eggs; 2 heads chicory, washed and torn into bite-size pieces; 2 heads endive, leaves pulled from the core; 1/4 cup fresh cilantro leaves, a generous handful, chopped; 1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped

December 9, 2011

I admit, toasting the bread cubes is the hardest part of this recipe for me. I burn a lot of bread, often. Use your favorite method for remembering: the rubber band around the wrist, a timer, or assign someone in the house to stand guard at the oven. (I use John.) It’s always such a drag to have to do a “do over” when it comes to making croutons. It’s humbling.

Recipe notes

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