- 6 ounces applewood smoked bacon, sliced off the slab into 3 (1/2-inch thick) strips
- 1 (1-pound) loaf white sourdough
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, peeled
- 1 medium head radicchio, leaves removed and torn into large pieces
- 1 medium head frisee, center core removed, pulled apart into small bunches
- 1 large bunch dandelion greens, mizuna, or arugula, tough stems removed
- 5 extra-large eggs
- Vinaigrette, recipe follows
Preheat the oven to 325 degrees F.
Cut each strip of bacon into 4 pieces. In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel and reserve the fat for use in the Vinaigrette.
Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread. Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well. Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked. When the croutons are cool enough to handle, rub them with the garlic clove and set aside.
In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon.
Place the eggs in a medium saucepan with water to cover. Bring the water to a boil, then turn down the heat to a low simmer. Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so. Take them out as soon as they're cool enough to handle.
Pour most of the Vinaigrette over the salad, and toss well to combine. Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl. Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each.
1/2 cup bacon fat*
1 to 2 shallots, peeled and finely chopped
1/4 cup sherry wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons Dijon mustard
* Chef's Note: If you don't get enough rendered fat from frying the bacon, add enough olive oil to make up the quantity.
In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary). Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle. Whisk in the vinegar, salt, and pepper, and cook for about 1 minute. Whisk in the mustard, and cook another 30 seconds. Remove the vinaigrette from the heat, and season with salt and pepper, to taste.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.