Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.

Astuces:

 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

C-CAP Los Angeles Dinner Series at DOMA Beverly Hills

Monday, April 7, 2014
6:30pm
DOMA Restaurant
362 N. Camden Way (at Brighton Way)
Beverly Hills, CA 90212

$150 per guest
For reservations, please visit C-CAP’s website or call Gloria Barke at (818) 756-1260

There will also be a sensational live auction to benefit C-CAP

DOMA is considered one of the finest new restaurants in Los Angeles. in the grand European tradition, but with a sleek and modern twist. Dustin Trani is a C-CAP graduate and also a fourth generation chef who mastered the art of pasta-making at Michelin-starred Guido da Costigliole in Piedmont, later augmenting his skills at celebrated restaurants in Zagreb and Bangkok. His modern Mediterranean repertoire incorporates Italian and Asian elements plus nuanced surprises from around the globe. Gayot has named Trani one of the top five rising star chefs in 2013. An expert on pasta, seafood and subtly balanced seasonings, he will present a cornucopia of dishes that will leave you swooning.

Contributions are fully tax-deductible to the extent allowed by law. The non-deductible portion of each ticket is $75.

Menu

Passed Appetizers

“arancini” risotto balls
assorted pizza
grilled prosciutto wrapped fig with Gorgonzola dolce tempura shishito peppers with sweet chili beurre blanc tuna tartar on wonton with ginger soy, thai basil

Dinner

King salmon carpaccio
Shallot, Fresno chili, ginger lime, water-cress, cilantro flower, toasted cashew, coconut air

Mascarpone Agnolotti
Butter Parmesan, truffle salt, sage, drizzle of 48-hour veal stock reduction

Pan Roasted Veal Tenderloin
Smoked port and fig compote, braised fennel purée, crispy polenta, petite mustard greens

Dessert

Blood Orange Tart
Chocolate shortbread, blood orange crème, espresso mousse, blood orange caviar, crispy white chocolate, meringue

Select wines will accompany the meal

Roasted Cauliflower with Anchovy Bread Crumbs

Thanksgiving How to Cook it Well by Sam Sifton from Randon Houseby Sam Sifton

It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich— and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy bread crumb topping.

2 heads cauliflower
8 to 10 fresh sage leaves, roughly chopped
Zest of 2 lemons
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the anchovy bread crumbs
1⁄4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and finely chopped
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and diced
1 cup fresh bread crumbs

1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.

2. Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.

3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright ©2012 by Sam Sifton. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.