Quatorze's Chicory and Bacon Salad Recipe
Ingredients
| Shallots | 2 | |
| Dijon Mustard | 2 Tablespoon | |
| Red wine vinegar | 2 1/2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Extra-virgin olive oil - 1/2 cup | ||
| Slab bacon - 2/3 pound, cut into cubes | ||
| French bread - 1/2 loaf, crust removed, bread cut into 1/2-inch cubes | ||
| Chicory (curly endive) - 1 head, torn into large pieces (about 6 cups) | ||
| Salt | 1 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.
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.
Chef
