Wilted Frisee And Bacon Salad

Even Christians who refuse to indulge personally in sinful sexual activity often watch movies and shows, read books and articles, and visit Internet sites that highlight, display, promote, or make light of sexual immorality. It’s as if we’ve said to the world, “We’re not going to do what you do, but we will gladly entertain ourselves by watching you.” It’s sick, isn’t it, this tendency that brings delight to us when we observe others in sexual sin?

David Platt

CATEGORY	CUISINE	TAG	YIELD
	French	Cooking liv, Import	1	Servings

INGREDIENTS

6	oz	Thickly sliced lean smoked
		bacon
1	T	Oil
1		Head chicory or escarole
		about 1 1/2 pounds
3	T	Red wine vinegar
3	T	Cognac
		Freshly ground black pepper

INSTRUCTIONS

Trim any rind or bone from the bacon, then cut across the slices to
make strips, called in French lardons. Heat the oil with the lardons
in a frying pan over medium heat and fry until the fat is rendered  and
the bacon is beginning to brown.  Trim the stem of the chicory or
escarole. Pull off most of the green  outside leaves and discard them
as they are very tough. Pull apart the  remaining white and pale green
leaves. If they are dirty immerse them  in a sink full of cold water
and shake them with your hands to loosen  grit. Lift them out with your
hands, so grit is left behind. Dry the  leaves in a salad spinner or
roll them in a dry dish towel. Transfer  them to a salad bowl and have
two salad spoons ready.  Continue cooking the bacon until brown, even
crispy if you like. If  you have more than about 3 tablespoons of fat,
discard some. Pour the  hot fat and bacon over the salad greens and
toss well so the leaves  wilt and are evenly coated.  Put the pan back
on the heat, add the vinegar, and cook, stirring to  dissolve the
sticky juices on the bottom of the pan, until reduced by  about half.
Take the pan from the heat, add the cognac, and flame it by lighting
with a match, again standing well back. If the cognac does not light
at once, put it back over the heat.  Pour this over the greens and toss
again. Add freshly ground black  pepper, taste and adjust the
seasoning.  Yield: 4 servings  NOTES : Recipe courtesy of Anne Willan,
"In And Out Of The Kitchen"  Recipe by: Cooking Live Show #CL9060
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1085 Calories From Fat: 941 Total Fat: 104.5g Cholesterol: 150.5mg Sodium: 1513.1mg Potassium: 479.5mg Carbohydrates: 3.6g Fiber: <1g Sugar: <1g Protein: 28.9g