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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Escarole Salad with Warm Bacon Dressing Recipe

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This recipe for Escarole Salad with Warm Bacon Dressing is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small baguette (about 6"), very thin slice
2 Tbsp olive oil
1 head escarole or frisée lettuce, torn
1 head radicchio, halved & thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or ½ tsp anchovy paste
1 small shallot, minced
2 Tbsp whole-grain Dijon mustard
2 Tbsp white wine vinegar
1 Tbsp honey
¼ cup extra-virgin olive oil
Kosher salt & ground black pepper
Directions:
Directions:
Preheat oven to 450. Arrange bread slices on large rimmed baking sheet lined with parchment paper. Brush evenly with olive oil. Bake until toasted, turning halfway through, about 3 min. Remove from oven; let cool. Combine escarole & radicchio in serving bowl. Set aside. Cook bacon in large skillet over medhigh heat until crisp, 5-7 min. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon. Add anchovy & shallot to drippings in skillet; cook until softened, 30 seconds-1 min. Remove pan from heat. Whisk in mustard, vinegar, honey & extra virgin olive oil until combined. Stir in bacon; season with salt & pepper. Pour warm dressing over lettuce in bowl, add crostini, toss to coat.

 

 

 

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