| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Belgian endives washed; patted dry and sliced crosswise into little rings |
| 1 |
lg |
Head of Chicory lettuce washed and torn |
| 6 |
tb |
Walnut oil |
| 2 |
tb |
Red wine vinegar |
|
|
Salt and papper |
| 4 |
oz |
Thickly sliced Canadian bacon cut into chunks |
| 4 |
|
Thin slices from a loaf of french bread |
INSTRUCTIONS
put the endive and chicory lettuce in a large bowl. put the rounds of
french bread (cut into quarters) in the over to toast, sautethe Canadian
bacon in a small frying pan in the walnut oil till crispy on the outside
(in Belgium they used smoked pork belly) then scatter the bacon on the
salad. Turn off the flame under the frypan, deglaze the pan with the
vinegar, pour the warm vinaigrette over the salad, add in the croutons and
toss gently. Serve with more french bread, a bit of cheese, and Saison
Dupont.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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