Pea, Bacon and Radish Tartine with Salad

This recipe from the Le Pain Quotidien cookbook makes a perfect Spring lunch or dinner.

Pea, Bacon and Radish Tartine with Salad

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

Preparation:

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.


Donna Whitlock

Donna Whitlock


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