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Quatorze's Chicory And Bacon Salad

Natural.Foodie's picture
Ingredients
  Shallots 2 , minced
  Dijon mustard 2 Tablespoon
  Red wine vinegar 2 1⁄2 Tablespoon
  Freshly ground pepper 1⁄8 Teaspoon
  Extra-virgin olive oil 1⁄2 Cup (8 tbs)
  Bacon slab 2⁄3 Pound, cut into cubes
  French bread loaf 1⁄2 , crust removed, bread cut into 1/2-inch cubes
  Chicory head 1 , torn into large pieces to make about 6 cups (Curly Endive)
  Salt To Taste
Directions

GETTING READY
1) In a small bowl, add shallots, mustard, vinegar and pepper to whisk together. Gradually pour in olive oil in a thin stream and continue whisking.

MAKING
2) In a medium skillet, cook the bacon over moderate heat for 10 minutes or until browned and crisp.
3) With a slotted spoon, remove from the skillet and set aside.
4) Discard all fat by reserving 1/4 cup. Place the bread cubes in the hot bacon fat to sauté over moderately high heat, tossing until lightly browned, about 5 minutes. Remove and set aside.
5) Return the bacon to the skillet and toss until heated through.
6) Stir in the dressing, after removing from heat.
7) In a large bowl, add the chicory. Pour in hot dressing; add bacon and bread cubes to toss well.

SERVING
8) In a salad plate, serve the salad and season with light salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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