Salad frisee

2 servings

Quantity Ingredient
1 small Shallot
1 tablespoon Dijon mustard
1½ tablespoon Red wine vinegar
5 tablespoons Extra virgin olive oil
Salt
Freshly ground black pepper
⅓ pounds Slab bacon cut into 1/2-inch cubes
12 Cubes French bread (1/2\") (crusts removed)
3 cups Chicory leaves torn into 2-inch pieces

This is based on a classic French salad served at Quatorze Restaurant in New York.

IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add the cubes of bread to the skillet and saute until brown on all sides, 5 minutes. Return the bacon to the skillet, and heat it rapidly with the croutons, stirring constantly, until very hot. Remove the pan from the heat and quickly stir in the salad dressing, mixing well. (Take care, it may splatter). In a salad bowl, combine the chicory with the hot dressing, bacon and croutons, tossing quickly. Serve at once. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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