Salad Frisee With Endive Canadian Bacon Croutons Food

CURLY ENDIVE SALAD WITH WARM BACON DRESSING

Steps:

• Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
• Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
• Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

FRISEE SALAD WITH WARM BACON VINAIGRETTE

Steps:

• In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.
• Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.
• In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.

SALAD FRISEE WITH ENDIVE, CANADIAN BACON, & CROUTONS

Steps:

• Put the endive and chicory lettuce in a large bowl.
• put the rounds of french bread (cut into quarters) in the over to toast, saute the Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly) then scatter the bacon on the salad.
• Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the warm vinaigrette over the salad, add in the croutons and toss gently.
• Serve with more french bread, a bit of cheese, and Saison Dupont.