Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
The Sweet Garlic
- 20 garlic cloves, peeled
- 1 cup milk
- 1 tablespoon sugar
- 2 tablespoons clarified butter
- salt
- fresh ground pepper
-
The Croutons and Bacon
- 1⁄2 lb thick slab bacon, cut into 1/2-inch cubes
- 1 cup bread, crust removed, cut in 1/2-inch cubes
- 3 -4 tablespoons rendered bacon fat
-
The Mustard Dressing
- 1 shallot, finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- 1 pinch salt
- 1⁄4 teaspoon fresh ground pepper
-
The Salad
- 1 head chicory lettuce, wash and dried (curly endive)
- 1⁄2 cup Roquefort cheese, crumbled
- fresh ground pepper
directions
- To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
- Boil for 3 minutes.
- Remove from the heat.
- Discard the milk, reserving the garlic.
- Combine the sugar and butter over medium heat.
- Add the garlic and cook until the cloves are soft and lightly caramelized.
- Season with salt and pepper.
- Set the sweet garlic aside.
- To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
- Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
- Remove from the heat and place the bacon on paper towels.
- Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
- Add the cubed bread to the pan and toss to coat.
- Season with salt and pepper and transfer the bread cubes to a baking sheet.
- Bake for 5 minutes, or until they are lightly browned.
- Set aside.
- To Make the Dressing: Mix the shallots, mustard, and vinegar together.
- Gradually whisk in the olive oil until the liquid is well blended.
- Season with salt and pepper.
- Set aside.
- To Serve: Tear the chicory leaves into small pieces.
- Place them in a serving bowl and set aside at room temperature.
- Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
- Add the croutons and then the dressing.
- Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
- (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.