| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salads |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Shallot |
| 1 |
tb |
Dijon mustard |
| 1 1/2 |
tb |
Red wine vinegar |
| 5 |
tb |
Extra virgin olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/3 |
lb |
Slab bacon cut into 1/2-inch cubes |
| 12 |
|
Cubes French bread (1/2") (crusts removed) |
| 3 |
c |
Chicory leaves torn into 2-inch pieces |
INSTRUCTIONS
IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then
slowly whisk in the olive oil. Season with salt and pepper and set aside.
In a small heavy skillet, saute the bacon over medium heat until browned on
all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add
the cubes of bread to the skillet and saute until brown on all sides, 5
minutes. Return the bacon to the skillet, and heat it rapidly with the
croutons, stirring constantly, until very hot. Remove the pan from the heat
and quickly stir in the salad dressing, mixing well. (Take care, it may
splatter). In a salad bowl, combine the chicory with the hot dressing,
bacon and croutons, tossing quickly. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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