If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Piperade is a Basque specialty, a stunning saute of red, green, and yellow bell peppers scrambled with eggs fortified with paprika.
If I ever open a restaurant, this will be one of the top items on my menu.
Collards must boil for at least two hours. Whatever nutritionists might say, collards were not made for quick cooking.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
But, the basic affinity of corn and green shell beans inspires many surprising permutations, like this delectable version made with fresh green soybeans and smoky bacon.