FRENCH BISTRO-STYLE SALADE FRISÉE

FRENCH BISTRO-STYLE SALADE FRISÉE image

Yield 8 servings

Number Of Ingredients 16

Ingredients

For Croutons:
1 clove garlic, peeled and chopped
1 cup extra virgin olive oil
1/2 baguette or crusty Italien loaf
salt and freshly ground pepper
For dressing:
8 slices 1/2-inch thick smoked bacon
1/8 cup dijon mustard
1/4 cup balsamic vinegar
1 1/2 teaspoons granulated white sugar
1/2 teaspoon freshly ground pepper
juice of 1/2 lemon
2 large or 3 small bunches frisée (curly endive, regular endive or chicory), washed well and dried
For Garnish:
Croutons
Freshly grated Gruyère cheese

Steps:

1. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread 3/4-inch thick. Brush bothsides of the bread with the oil mixture, cut into cubes to make croûtons and either sauté or place on a baking sheet and bake until in a preheated 400° F. oven until golden brown, about 5 minutes. Watch carefully so they don't burn. Set aside. 2. Bring a medium pot of water to a boil, add bacon, blanch 5 seconds, then remove and drain well. Cut bacon into 1x1/2-inch pieces. Place a sauté pan over medium heat, add bacon and sauté until browned. Then, remove the pan from heat. Remove the fat and save for another use or discard and keep the reserved bacon in the warm pan; do not refrigerate the bacon at all. 3. Meanwhile, make the vinaigrette by combining the mustard, lemon juice, Balsamic Vinegar, sugar, and pepper in a medium mixing bowl. Mix well and then slowly whisk in the remaining 3/4 cup olive oil until emulsified. Taste the vinaigrette, adding more oil or vinegar to your taste, and season with salt only if necessary. Add HALF the vinaigrette to the pan with the reserved warm bacon, heat until very warm...almost hot and stir. Reserve the remaining vinaigrette. 4. In a large mixing bowl, combine the frisée (Endive) with the hot olive oil and bacon mixture. Serving Presentation: To serve, place an equal amount of frisée in a mound in the center of each chilled salad plate. Scatter some croûtons on top of the frisée. Using a vegetable peeler, cut very thin slices of the Gruyère and scatter them on top of each salad. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.