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Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette Recipe

Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette Recipe

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Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette

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Ingredients:

Serving

1 lb (about 12) red-skinned boiling potatoes
3 cups (about 1 lb) diced slab bacon
2 tbsp minced garlic
1/2 cup chopped shallots
6 tbsp packed light brown sugar
6 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
6 tbsp freshly squeezed orange juice
1/2 head frisee ( curly endive), well washed and torn into pieces
4 cups mixed salad greens ( mesclun) , or a mixture of at least 3 lettuces such as red leaf, romaine , endive , radicchio , arugula , frisee , watercress or boston
4 tsp chopped chives
2 plum tomatoes, seeded and diced
1/2 english cucumber, peeled , halved lengthwise, sliced into half-moons
2 celery ribs, sliced 1/4 inch thick
6 oz fresh, mild goat cheese, crumbled
croutons , recipe follows
16 to 20 baguette slices, 1/4 inch thick
3 tbsp garlic oil
1/4 cup freshly grated parmesan
freshly ground black pepper

Directions:

Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
Croutons:
For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2764.63 Kcal (11575 kJ)
Calories from fat	1834.56 Kcal
		% Daily Value*
Total Fat	203.84g	314%
Cholesterol	349.81mg	117%
Sodium	7872.52mg	328%
Potassium	572.54mg	12%
Total Carbs	113.01g	38%
Sugars	19.35g	77%
Dietary Fiber	6.9g	28%
Protein	111.23g	222%
Vitamin C	20.2mg	34%
Vitamin A	0.3mg	8%
Iron	1.2mg	7%
Calcium	389.5mg	39%

Amount Per 100 g
Calories	377.08 Kcal (1579 kJ)
Calories from fat	250.22 Kcal
		% Daily Value*
Total Fat	27.8g	314%
Cholesterol	47.71mg	117%
Sodium	1073.76mg	328%
Potassium	78.09mg	12%
Total Carbs	15.41g	38%
Sugars	2.64g	77%
Dietary Fiber	0.94g	28%
Protein	15.17g	222%
Vitamin C	2.8mg	34%
Iron	0.2mg	7%
Calcium	53.1mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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