Sort Of Frisee Lardons
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
36
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Extra-Virgin Olive Oil1 clove
Garlic (peeled)1 cup
Sherry Wine Vinegar2 tsps
Kosher Salt2 tsps
Dijon MustardDirections:
1
Special equipment: If you don't get enough rendered fat from frying the bacon, add enough olive oil to make up the quantity
2
Preheat the oven to 325 degrees F
3
Cut each strip of bacon into 4 pieces
4
In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp
5
Drain on a paper towel and reserve the fat for use in the Vinaigrette
6
Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread
7
Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well
8
Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked
9
When the croutons are cool enough to handle, rub them with the garlic clove and set aside
10
In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon
11
Place the eggs in a medium saucepan with water to cover
12
Bring the water to a boil, then turn down the heat to a low simmer
13
Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so
14
Take them out as soon as they're cool enough to handle
15
Pour most of the Vinaigrette over the salad, and toss well to combine
16
Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl
17
Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each
18
In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary)
19
Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle
20
Whisk in the vinegar, salt, and pepper, and cook for about 1 minute
21
Whisk in the mustard, and cook another 30 seconds
22
Remove the vinaigrette from the heat, and season with salt and pepper, to taste