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Ingredients
- 2 x Belgian endives washed, patted dry and sliced crosswise into little rings
- 1 lrg Head of Chicory lettuce washed and torn
- 6 Tbsp. Walnut oil
- 2 Tbsp. Red wine vinegar
- Â Â Salt and papper
- 4 ounce Thickly sliced Canadian bacon cut into chunks
- 4 x Thin slices from a loaf of french bread
Directions
- Put the endive and chicory lettuce in a large bowl. put the rounds of french bread (cut into quarters) in the over to toast, sautethe Canadian bacon in a small frying pan in the walnut oil until crispy on the outside
- (in Belgium they used smoked pork belly) then scatter the bacon on the salad. Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the hot vinaigrette over the salad, add the croutons and toss gently. Serve with more french bread, a bit of cheese, and Saison Dupont.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 905 | |
| Calories from Fat 793 | 88% |
| Total Fat 89.5g | 112% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1600mg | 67% |
| Potassium 402mg | 11% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 23.42g | 37% |
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