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Method :
Wash
and dry the salad ingredients and break the endive into small pieces.
Divide the endive, radicchio leaves and lamb's lettuce or dandelion leaves
between four plates.
The
bacon strips should be about 0.5cm (1/4 inch) thick. Put the strips in a
small frying pan over moderate heat until the fat runs, then continue
cooking until the strips are crisp and brown. Stir occasionally during
cooking.
Pour
off the excess fat, then add the walnut oil, vinegar, mustard and
seasoning to the bacon. Heat gently for 30 seconds, then spoon the bacon
and dressing over the salads. Toss the leaves with the bacon and dressing
and serve at once.
Serves 4
The original warm salad consisted of
lardons - strips of pork fat taken from the belly - browned and tossed
with lettuce, endive and/ or young dandelion leaves. Strips of streaky
bacon replace the lardons in this recipe.
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