| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 klein | Shallot |
| 1 Esslöffel | dijon mustard |
| 1 1/2 Esslöffel | red wine vinegar |
| 5 Esslöffel | olive oil extra virgin |
| | salt |
| | black pepper freshly ground |
| 1/3 x ca. 450 g | Slab bacon cut into 1/2-inch cubes |
| 12 | Cubes French bread (1/2") (crusts removed) |
| 3 Tasse | Chicory leaves torn into 2-inch pieces |
|
In A Small Bowl, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add the cubes of bread to the skillet and saute until brown on all sides, 5 minutes. Return the bacon to the skillet, and heat it rapidly with the croutons, stirring constantly, until very hot. Remove the pan from the heat and quickly stir in the salad dressing, mixing well. (Take care, it may splatter). In a salad bowl, combine the chicory with the hot dressing, bacon and croutons, tossing quickly. Serve at once.
|
|
Anmerkungen zum Rezept:
keine |
