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Salade au Lard
Hot bacon salad
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
10 min
Appears in
By Anne Willan
Published 1987
Any robust greens such as curly endive or escarole can be used for this winter salad. In France dandelions are popular and you’ll see enthusiasts combing the fields for wild ones, particularly just after the first frost when the jagged leaves are at their best.
Ingredients
- a medium-size head of curly endive or escarole
2 tablespoons 125 g 4
Method
Thoroughly wash the salad greens, drain and dry them. Put them in a salad bowl.
Heat the oil and fry the bacon until lightly browned but still tender. Discard the excess fat, leaving about 6 tablespoons. Pour the bacon and fat over the greens and toss well. The heat will wilt the leaves slightly. Add the vinegar to the hot pan, standing back from the fumes, and cook until it has reduced