Recipe Salad with Roquefort, warm croutons and bacon
Smoked bacon, cut the skin – 250g
Unleavened bread, cut into pieces of 1 cm – 2 thick slices
Corn salad, arugula or watercress – 4 large handfuls
Radicchio leaves – 2 large handfuls
Walnuts, chopped – 1 large handful
Chives, finely chopped – 1 bunch
Cheese “Monty” – 100 g
Olive oil extra virgin – 6 tablespoons. l.
Wine (red) vinegar – 2 tablespoons. l.
Dijon mustard – 1 tbsp. l.
1. Place the pan over high heat, add the olive oil. Cut the bacon into small pieces 1 cm thick, put in a pan and cook, turning occasionally, about 3 minutes, until it is lightly browned. From it should be heated with a sufficient amount of fat. Slightly reduce the heat and add the bread pan. Smooth to croutons roasted evenly, and cook about 3 minutes, until the bread absorbs all the fat from the bacon fragrant and lightly browned.
2. Take a clean jar and add the olive oil, vinegar, mustard, salt and pepper. Close the lid and shake. Try dressing: it should turn sour and not too salty – give extra salt bacon.
3. The salad should be eaten immediately after serving. Put on a large plate of lettuce, pour the sauce and sprinkle with wonderful mostly walnuts and chives. Add the croutons and bacon and stir quickly to everything was covered with dressing. Holding a piece of Roquefort directly above dish, broke it into pieces with a knife. Sprinkle with remaining nuts and onions – and lean!