Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Shallot 1/3 lb Slab bacon
1 tb Dijon mustard - cut into 1/2-inch cubes
1 1/2 tb Red wine vinegar 12 Cubes French bread (1/2")
5 tb Extra virgin olive oil -(crusts removed)
Salt 3 c Chicory leaves
Freshly ground black pepper - 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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