Salad Al Forno

Submitted by ratherbeswimmin

"From Al Forno Restaurant, Providence, RI"

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 tablespoon Dijon mustard
• 1⁄4 cup red wine vinegar, plus
• 2 tablespoons red wine vinegar
• 1⁄2 cup virgin olive oil
• 3⁄4 teaspoon kosher salt
• 6 cups finely shredded cabbage
• 3 ounces thick slab bacon, cut into 1/2 inch cubes
• 3 3 cups endive or 3 cups escarole
• 3 cups mixed leafy lettuce

directions

1. Make the vinaigrette: whisk together the mustard and ¼ cup vinegar in a bowl.
2. Slowly whisk in the olive oil; add up to ¾ teaspoon salt, and then fold in the cabbage.
3. Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
4. Preheat broiler, lay out the bacon on a pie plate or baking sheet.
5. Broil the bacon, turning once, for about 5 minutes, or until it browns.
6. Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
7. Line a large platter or individual salad plates with the bitter greens and lettuces.
8. Top with the cabbage mixture and serve immediately.