LUCY BURDETTE: Do you ever make supper according to what you see in refrigerator or at the market? I do! My hub calls it my French market method.
Last week I saw some darling new potatoes at the market in town. And the most beautiful red onion. And the green beans were swarming our garden, along with some lovely cucumbers. Add a couple of eggs, some well done bacon crumbles, and a vinaigrette, and voilà, an easy summer dinner.
Two handfuls of fresh green beans, snipped in half
Six or so new potatoes
One small fresh red onion, peeled and sliced
4 ounces good bacon, cut into one inch pieces
Two large eggs, boiled, peeled, and sliced
Vinaigrette (Olive oil, vinegar, good mustard, pinch of salt)
Fresh dill, washed and snipped
Lettuce for display purposes
Corn on the cob, if desired
Cook the eggs 10 minutes and let them cool in the pot. In another pan, simmer the potatoes until almost soft. Then add the green beans for the last three minutes of simmering. Drain the vegetables, slice the potatoes into chunks, and place in a glass bowl. Add the snipped dill and 1/4 to 1/2 cup vinaigrette, depending on how much dressing you like.
In a frying pan, sauté the bacon pieces until they are crisp and move them onto a plate covered with paper towels to drain. For the onions, you may either leave a tablespoon or so of bacon fat in the pan or start fresh with olive oil. Sauté the sliced onion until it's brown and soft. Reserve the bacon, but mix the onions in with the other vegetables.
To assemble the salad, lay out some clean pieces of lettuce. Mound the veggies on the lettuce, then layer on sliced eggs and sprinkle the crispy bacon bits on the top. Serve at room temperature with fresh corn on the cob.
MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.
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And lest you forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.