Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu

Recipe by Mimi Bobeck




  • 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.