Chicory and Bacon Salad Quatorze

Name: Chicory and Bacon Salad Quatorze
Ingredients: 1 small shallot, peeled and finely chopped; 1½ tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 3 cups torn chicory leaves (2-inch pieces), rinsed and patted dry; 12 croutons (½-inch cubes) cut from French-style bread (crust removed); Salt and freshly ground black pepper, to taste; 5 tablespoons extra virgin olive oil; ⅓ pound slab bacon, cut into ½-inch cubes; Salt and freshly ground black pepper, to taste

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We have spent many daytime and nighttime hours at Quatorze—to us it’s New York’s perfect bistro. Peter Meltzer and Mark Di Giulio are always the most generous of hosts—the Champagne flowed the night that Julee and Bill announced their engagement!

This is their version of salade frisée, a Parisian bistro classic.

Ingredients

1 small shallot, peeled and finely chopped
1 tablespoon Dijon mustard
1½ tablespoons

Method

Combine the shallot, mustard, and vinegar in a small bowl, and whisk well. Slowly add the olive oil, whisking constantly. Add the salt and pepper, and set aside.
Sauté the bacon in a small heavy skillet over medium heat until browned on all sides; about 5 minutes. Remove it with a slotted spoon and set aside. Add the croutons to the skillet, and sauté until bre