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Instructions
One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. I remember Romain being very surprised when I told him that Americans usuallyΒ ate cheese before a meal, with the apΓ©ritif.Β “Ah bon?” he repli [...]
Read the recipe at davidlebovitz.com
Ingredients
- butter
- potatoes
- seasoning
- coffee
- water
- cream
- bacon
- bread
- mustard
- crumbs
- meat
- seed
- refried
- peas
- salad
- dressing
- romaine
- lettuce
- herbs
- goat
- brie
- yogurt
- pumpkin
- watercress
- fennel
- greens
- croutons
- leek
- back
- nuts
- fraiche
- stems
- baguette
- escarole
- tenders
- chive
- endive
Categories
- VegeterianNo
- With meatNo
- With seafoodNo
- With fruitNo
- With legumesYes
- With pastaYes
- With greensNo
- With beefNo
- With porkYes
- With ground meatNo
- With poultryNo
Read all recipes from davidlebovitz.com
Ingredients
- butter
- potatoes
- seasoning
- coffee
- water
- cream
- bacon
- bread
- mustard
- crumbs
- meat
- seed
- refried
- peas
- salad
- dressing
- romaine
- lettuce
- herbs
- goat
- brie
- yogurt
- pumpkin
- watercress
- fennel
- greens
- croutons
- leek
- back
- nuts
- fraiche
- stems
- baguette
- escarole
- tenders
- chive
- endive
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