With good bacon, one of the great food combinations ever. Must be served warm.
Ingredients
2 tablespoons of Olive oil
2
tablespoons of
Olive oil
find, cut into 1/2‐inch cubes
find, cut into 1/2‐inch cubes
4 cups of Torn dandelion or other bitter greens, such as arugula, cress, or frisée (trimmed, washed, and dried)
4
cups of
Torn dandelion or other bitter greens, such as arugula, cress, or frisée (trimmed, washed, and dried)
About 1/4 cups of top‐quality red wine vinegar
About 1/4
cups of
top‐quality red wine vinegar
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
Preparation Instructions
Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.
Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste (it shouldn't need much salt) and serve immediately.
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