Bread galettes on salad greens from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 139) by Jacques Pépin

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Notes about this recipe

  • Bloominanglophile on May 25, 2013

    Making lunch for my family today ( low larder!) almost looked like an impossibility until I stumbled onto this recipe. I did use my cook's creative license and subbed ingredients: I used 1/2 cup each of diced yellow pepper and onion, and 1/3 cup thinly sliced celery for the veg. I sautéed this with 1 tsp olive oil, and toward the end added the garlic. Along with chives, I added about 1 Tbsp. freshly chopped thyme. The salad was also changed to romaine lettuce. To pad out the salad I added some cucumber, radish and tomato wedges and just used a light coating of Newman's Own Olive Oil and Vinegar dressing. Really a nice lunch, especially for those warmer days when you don't want something rich or heavy. And it obviously is a flexible recipe! I personally would serve it as a light lunch or dinner, but not as a first course. I would also make 1 & 1/2 times the recipe to feed four people.

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