Jolie’s Louisiana Bistro is well known for utilizing fresh and seasonal ingredients in its dishes, and today’s dish pairs savory, salty and sweet to breathe life into a wild arugula salad. The plate holds thick cuts of the restaurant’s seasonal housemade mozzarella, heirloom tomatoes from Anthony Accardo’s farm in Convent, canteloupe from Robin Farms in Church Point, and hunks of lardon, which Chef Manny Augello describes as pieces of “thick-cut bacon bits.” Augello drizzles the salad with olive oil lemon juice and sprinkles salt and black pepper on top for a simple and delicious starter. Visit Jolie’s at 507 W. Pinhook Road for a weekday lunch Tuesday through Friday from 11 a.m. to 2 p.m. or dinner Tuesday through Thursday from 5 p.m. to 9 p.m. On weekends, Jolie’s serves brunch Saturday and Sunday from 10:30 a.m. to 2 p.m. and dinner Friday and Saturday from 5 p.m. to 10 p.m. Visit the restaurant’s website, www.jolieslouisianabistro.com, to see what Augello offers each week.joliessaladEvery week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent will spotlight a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs June 18 to Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at This email address is being protected from spambots. You need JavaScript enabled to view it. or Elizabeth Rose at  This email address is being protected from spambots. You need JavaScript enabled to view it. . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. To be eligible for the Dish of the Week competition, cooks or chefs must also include the recipe and instructions on how to prepare the meal. Read more about The Independent’s ongoing EatLafayette coverage here.

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