Now let's just pause a moment to consider how lucky I am to have a kid who likes eating salad for dinner.
And then another moment to consider how lucky he is that salad is such a meaningful part of his life at age 10. This salad made him happy. Let me tell you, the only foods that made me that happy at his age were much, much unhealthier. (I am not naming them specifically because I'm sure the cravings would start anew.) And I have the Weight Watchers membership to prove it.
This salad is based on one we've had several times at Le Saint Amour, a lovely French restaurant in Culver City. Bruno and Florence, the owners, shared the recipe for their frisee salad with truffle vinaigrette with me a few weeks ago, and it's posted here. Emery's version is much simpler but equally elegant and aromatic - just perfect for a summer evening.
Emery's salad with crumbled bacon and truffle vinaigrette
Put the lettuce in a large bowl. Drizzle with the truffle oil and dust with the truffle salt. Squeeze the lemon over the salad and toss. Add the bacon and toss again. Taste and adjust the seasonings.
- 3 cups of any slightly bitter lettuce, torn into bite-size pieces (we used green leaf lettuce, but frisee would do nicely too - don't use Romaine or iceberg)
- 2 tsp white truffle oil
- pinch of truffle salt (optional - can substitute sea salt)
- juice of 1/2 small Meyer lemon
- 1/4 cup crumbled cooked bacon