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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Salade aux lardons pizza

By Pielove, member

May 28th, 2010

Although my daughter said "Wierd-O!!" when she saw me dump the salad on the pizza, this was still a big hit.  She enjoyed spreading the mustard on the crust and nibbling on the occasional bit of bacon (make sure to cook extra if you have a 5-year-old lurking around).  My husband and I both enjoyed this pizza-- I love the crunch of salad with the richness of the cheese and bacon.

 I think I enjoyed mine more than my husband did-- as I was cooking, I remembered (or maybe concocted the idea) that the traditional salade aux lardons is garnished with a poached egg.  So I fried up a huge, lovely egg in that leftover bacon grease ("discard grease"?? I think not) and I plopped that right on top.  It was so over-the-top good that I had to restrain myself from frying another egg for each slice.  

Recipe Used: Salade aux lardons pizza


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: Yum. Some time ago I was watching some sort of cooking competition or something like that and they mentioned a chef or restaurant in Colorado that is known for putting and egg on pizza. I always meant to try it, but never have, so good for you.

Surprisingly, hubby really liked the pizza and maybe I can get the egg introduced the next time. Posted: 7:18 am on May 29th

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