Pea, Bacon and Radish Tartine with Salad
This recipe from the Le Pain Quotidien cookbook makes a perfect Spring lunch or dinner.
Makes 4 servings
Double the ingredients listed in recipe. Note that we replaced the pancetta with fried bacon bits.
5 oz baby spinach
1 tbsp red wine vinegar
1 clove garlic, minced
3 tbsp olive oil
Salt and pepper to taste
Follow instructions in recipe to prepare tartines.
In a small jar, combine red wine vinegar, garlic, olive oil and salt and pepper. Shake to combine. Toss spinach with dressing and serve as a side for tartines.