Saturday, April 9, 2016

Frisée-Romaine Salad with Bacon and Croutons

4 large (or 6-8 small) servings.

I want to make and post/save this recipe; but I don't have Frisée on hand. Or Romaine. I do have lettuce and I'd like to use what I have before I buy more (or what I have would just end up going bad). AND I have leftover croutons (store bought) to use up as well. So...what I've made -- and pictured -- is sort of a 'corrupted' version of the recipe. Though it was still delicious, the recipe AS IS is  definitely better!!

1 head Frisée lettuce
1 head romaine
8 oz thick sliced bacon
4 large slices quality, artisan bread
    ~ whole wheat, sourdough...anything will work; suit your tastes
2 T olive oil
2 T butter
salt & pepper
optional: granulated garlic
vinaigrette -- recipe below, though any vinaigrette will work

Wash and dry lettuce; cut or rip into small pieces.

Cut bacon into ¼" pieces; fry until slightly crispy. Drain well on paper towel lined plate.

Cut bread into small cubes. Melt butter and olive oil together. Toss bread with butter-oil mixture. Sprinkle and toss with salt, pepper, and garlic (if desired). Bake in 325˚ F oven 20 minutes (or more) until just becoming crunchy.

Toss lettuces with vinaigrette; add bacon and croutons, toss well. Serve.

1/3 C red wine vinegar
1 T Dijon mustard
¼ tsp salt
pinch black pepper
2/3 C extra-virgin olive oil

Whisk together first 4 ingredients. Slowly whisk in olive oil to emulsify.

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