INGREDIENTS

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

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