Curly Endive Salad With Bacon
When they are in season, young dandelion leaves could be included in this French salad. If you wish, sprinkle the salad with chopped hard-boiled egg.
225g/8oz/6 cups curly endive or escarole leaves
75-90ml/5-6 tbsp extra virgin olive oil
175g/6oz piece of smoked bacon, diced
Thick slice white bread, cubed
1 small garlic clove, finely chopped
15ml/1 tbsp red wine vinegar
10ml/2 tsp Dijon mustard
Salt and freshly ground black pepper
1. Tear the lettuce leaves into bite-size pieces and put them in a large salad bowl. Set the bowl aside.
2. Heat 15ml/1 tbsp oil in a pan over a medium heat and add the bacon. Fry until browned. Remove the bacon and drain on kitchen paper.
3. Add another 30ml/2 tbsp oil to the pan and fry the bread cubes over a medium heat, turning frequently, until browned. Remove the bread cubes with a slotted spoon and drain on kitchen paper. Discard any remaining fat.
4. Stir the garlic, vinegar and mustard into the pan with the remaining oil and warm through. Season to taste. Pour the dressing over the salad and sprinkle with the fried bacon and croûtons.