Barbecue Recipes

ENDIVE SALAD WITH BACON

When they are in season, young dandelion leaves could be included in this hearty French salad. If you wish, sprinkle the salad with chopped hard-boiled egg.

INGREDIENTS
6 cups curly endive or escarole leaves
5—6 tablespoons extra virgin olive oil
6-ounce piece of smoked bacon, diced
thick slice of white bread, cubed
1 small garlic clove, finely chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper

SERVES 4

1. Tear the lettuce leaves into bite-size pieces and put them in a large salad bowl. Set the bowl aside.

2. Heat 1 tablespoon oil in a pan over medium heat and add the bacon. Fry until browned. Remove the bacon and drain on paper towels.

3. Add another 2 tablespoons oil to the pan and fry the bread cubes over medium heat, turning frequently, until browned. Remove the bread cubes with a slotted spoon and drain on paper towels. 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 croutons.