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Curly Endive Salad With Bacon
This country style salad is popular all over France. When they are in season, dandelion leaves often replace the endive and the salad is sometimes sprinkled with chopped hard boiled egg.
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Ingredients
225g/8oz curly endive or escarole leaves
75-90ml/5-6 tbsp extra virgin olive oil
175g/6oz piece of smoked bacon, diced, or 6 thick-cut smoked bacon rashers, cut crosswise into thin strips
50g/2oz white bread cubes
1 small garlic clove, finely chopped
15ml/1 tbsp red wine vinegar
10ml/2 tsp Dijon mustard
Salt and black pepper
Details
Serves: 4
Method
Heat 15ml/1 tbsp of the oil in a frying pan over a medium low heat and add the bacon. Fry until browned, stirring occasionally. Remove with a slotted spoon and drain on kitchen paper.
Add 30ml/2 tbsp of oil to the pan and fry the bread cubes over a medium high heat, turning frequently, until evenly browned. Remove with a slotted spoon and drain on kitchen paper. Wipe the pan clean.
Put the garlic, vinegar and mustard into the pan with the remaining oil and heat until just warm, whisking to combine. Season to taste, then pour over the salad and sprinkle with the fried bacon and croûtons.
Cook’s Tip:- Use endive or escarole leaves as soon as possible after purchase. To store, wrap the leaves and place in the salad drawer of the fridge for up to three days.
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