Curly Endive Salad With Warm Bacon Dressing Recipe
Prepare to be astounded by the lovely and addictive flavors of this Curly Endive Salad With Warm Bacon Dressing! This is the most comforting Side Dish recipe I have come across. No other ingredient will make Curly Endive Salad With Warm Bacon Dressing taste so yummy than Vegetable. Is there a higher crime than reading about this Curly Endive Salad With Warm Bacon Dressing and not trying it out?
Ingredients
4 slices firm-textured white bread crusts removed
1 tablespoon olive oil
2 cloves garlic 1 halved, 1 minced
1 slice thick-cut bacon
2 tablespoons finely chopped shallot
2 tablespoons each tarragon vinegar and water
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
8 ounces curly endive, rinsed, patted dry, and torn into bite-size pieces
2 tablespoons minced fresh tarragon or chives
Directions
1 To make the croutons: Preheat the broiler, setting the 1 rack 6 inches from the heat.
Brush both sides of the bread with the oil and place on a baking sheet.
Toast the slices under the broiler for 2 minutes on each side or until golden.
Rub both sides of each slice with the garlic halves, then cut the bread into 1/2 inch squares.
Set aside.
2 In a 10-inch nonstick skillet, cook the bacon over moderate heat, turning occasionally, for 5 minutes or until crisp.
With tongs or a slotted spoon, transferthe bacon to papertoweling to drain.
Pouroffallbut 1 tablespoon of the bacon drippings in the skillet.
Add the shallot and minced garlic to the skillet and cook, stirring, over moderately low heat for 2 minutes or until soft.
Add the vinegar, water, pepper, and salt and simmer, scraping the bottom of the skillet, for 30 seconds.
3 In a large bowl, combine the endive, tarragon, and croutons.
Crumble the bacon on top.
Pour the dressing over the salad and toss to combine.
Brush both sides of the bread with the oil and place on a baking sheet.
Toast the slices under the broiler for 2 minutes on each side or until golden.
Rub both sides of each slice with the garlic halves, then cut the bread into 1/2 inch squares.
Set aside.
2 In a 10-inch nonstick skillet, cook the bacon over moderate heat, turning occasionally, for 5 minutes or until crisp.
With tongs or a slotted spoon, transferthe bacon to papertoweling to drain.
Pouroffallbut 1 tablespoon of the bacon drippings in the skillet.
Add the shallot and minced garlic to the skillet and cook, stirring, over moderately low heat for 2 minutes or until soft.
Add the vinegar, water, pepper, and salt and simmer, scraping the bottom of the skillet, for 30 seconds.
3 In a large bowl, combine the endive, tarragon, and croutons.
Crumble the bacon on top.
Pour the dressing over the salad and toss to combine.
