It was a rough day at work.
I’ve pledged not to air dirty laundry on this blog, so let’s just say that it was the kind of day that makes me grateful that my students are so awesome.When all else is in shambles, they can usually be counted on for a laugh and a shot of optimism.
And when their positive energy is not enough, I turn to comfort food. On days like today when I can barely muster the energy to cook, I invariably recreate one of my favorite French foods – salade aux lardons. It is a glorious salad piled with eggs, bacon, and croutons (the French understand that a salad should never be a punishment.) It was the first meal Eileen and I shared last winter when we got off the plane in Paris, and it is my go-to dinner on days like today.
The French reputation for snootiness is, for the most part, undeserved – but the one time I detected a hint of disdain from a Frenchman was when we got onto the subject of America’s bagged croutons. And I have to say … I think he was right to sniff at us. Homemade croutons couldn’t be easier, or more economical, and the flavor far exceeds that of anything by Pepperidge Farm. I keep a plastic container on my counter filled with the cut up chunks of stale baguettes – they keep for weeks – ready to toss into a frying pan with some olive oil, a smashed garlic clove, and a generous sprinkling of salt. They elevate even the simplest salad to comfort food.
On days like today, even homemade croutons won’t soothe a harried spirit. Bacon might.
In college I rented a room in a Victorian house owned by a couple of young artists. Staying on top of their finances was a challenge between their sporadic freelance income and the new addition of an infant daughter. They carefully calculated every expense, set strict limits on the thermostat settings, and obtained most of their goods and services through bartering and bargaining. But I noticed that they never skimped on food – they used to welcome the whole neighborhood over for dinner parties, and they kept the refrigerator stocked with imported cheeses, plump green olives, and produce I had never heard of. And they always had bacon. The good stuff.
I don’t know why the bacon made such an impression on me – especially since I was a vegetarian at the time – but ever since I moved into their house, bacon has reminded me that it’s important to appreciate life’s little privileges.
Onions are another important ingredient in this salad. It took me a long time to warm up to onions. I never cared for them when I was younger – I didn’t like their bite, and I particularly disliked the telltale smell on my breath when I had eaten them.
A few years ago I learned a great trick that has turned me into an onion lover – soaking them in cold water for a few minutes removes just enough of the bite to make them palatable.
Eggs are the next layer in this salad. If I were a purist, I would poach them, but truth be told, I’ve never understood how to poach an egg. It’s not for lack of effort. I’ve watched instructional videos, read web sites, and cracked dozens of eggs into simmering water. They always fall apart. So I cheat and make my salade with eggs sunny side up. Bonus: they cook up quickly in the same pan that fried the bacon and croutons, so there’s one less pot to wash.
A purist would also whisk up a delicate mustard vinaigrette. But tonight I didn’t have the energy, and I find that it’s just as good with a sprinkling of balsamic vinegar, a drizzle of oil, and a shower of sea salt and black pepper.
My mind is still restless, but my stomach is satisfied. That’s a start.






























