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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