Leftovers are a conundrum for me. I’m not a fan, but I hate to waste food. If there were ever an opportunity to enjoy leftovers though, Thanksgiving is it. It’s a great opportunity to double-utilize some really beautiful food.
Haricots verts work beautifully with a fresh dose of olive oil and lemon juice to top up a frisee salad. Take the chill off the beans, re-season them to taste, then dress some frisee with more of that olive oil, lemon juice, salt and pepper.
If you really want a treat, dice and render some of that leftover bacon and cook up a few sunny-side-up farm-fresh eggs in the bacon fat. Toss your dressed frisee with shaved Parmesan, green beans and bacon. Add the eggs on the top and voila-la! You have a lovely brunch on-hand. (Croutons optional)….