bacon + salad leaves
There's a classic french salad of bacon and frisée. Frisée is a robust and slightly bitter leaf - the Donald Rumsfeld of the salad world. But there are two problems with it: one is finding it in the first place; the other is that it's a big old bugger giving you a lot of leafage to try and use up. So you may want to replace it with one of those bags of leaves you find in supermarkets, which may contain some (it's also called curly endive).
serves two
200g small pancetta cubes
2 slices of white sourdough bread, roughly torn
groundnut oil for drizzling
2 dsps dijon mustard
2 dsps sherry vinegar
80ml of groundnut oil
2 or 3 of big handfuls of salad leaves
Heat the oven to 200C/180C fan. Dry fry the pancetta in a frying pan until golden. Remove with a slotted spoon. Add the torn bread and toss in the released pancetta fat. Drizzle with oil if the bread still looks a little dry. Place in the oven for 5 minutes or so until crisp and golden.
Make a dressing with the mustard, vinegar and oil. Dress the leaves in a large bowl. Add the pancetta and croutons and toss.
serves two
200g small pancetta cubes
2 slices of white sourdough bread, roughly torn
groundnut oil for drizzling
2 dsps dijon mustard
2 dsps sherry vinegar
80ml of groundnut oil
2 or 3 of big handfuls of salad leaves
Heat the oven to 200C/180C fan. Dry fry the pancetta in a frying pan until golden. Remove with a slotted spoon. Add the torn bread and toss in the released pancetta fat. Drizzle with oil if the bread still looks a little dry. Place in the oven for 5 minutes or so until crisp and golden.
Make a dressing with the mustard, vinegar and oil. Dress the leaves in a large bowl. Add the pancetta and croutons and toss.