Warm Chicory Salad with Sweet Garlic, Croutons, Bacon and Roquefort

Warm Chicory Salad with Sweet Garlic, Croutons, Bacon and Roquefort Recipe from Switzerland

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Warm Chicory Salad with Sweet Garlic, Croutons, Bacon, and Roquefort is a delicious and satisfying dish that combines a variety of flavors and textures. The combination of bitter chicory, sweet caramelized garlic, salty bacon, tangy Roquefort cheese, and crunchy croutons creates a perfect balance of taste in every bite.

History

This recipe is a modern twist on a classic French salad that traditionally features bitter greens, a tangy vinaigrette, and a variety of toppings. The addition of sweet garlic, crispy bacon, and creamy Roquefort cheese adds depth and complexity to the dish, making it a standout on any menu.

Ingredients

Sweet garlic

20 cloves garlic, peeled
1 cup milk
1 tbsp sugar
2 tbsp clarified butter
salt
fresh ground pepper

Croutons and Bacon

0.5 lb (227 g) thick slab bacon, cut into 0.5 inch cubes
1 cup bread, crust removed, cut into 0.5 inch cubes
3-4 tbsp rendered bacon fat

Mustard Dressing

1 shallot, finely diced
1 tbsp dijon mustard
2 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1 pinch salt
0.25 tsp fresh ground pepper

Salad

1 head chicory lettuce, washed and dried (curly endive)
0.5 cup roquefort cheese, crumbled
fresh ground pepper

How to prepare

To Prepare the Sweet Garlic

Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
Boil for 3 minutes.
Remove from the heat.
Discard the milk, reserving the garlic.
Combine the sugar and butter over medium heat.
Add the garlic and cook until the cloves are soft and lightly caramelized.
Season with salt and pepper.
Set the sweet garlic aside.

To Prepare the Croutons and Bacon

Preheat the oven to 350°F (177°C)
Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
Remove from the heat and place the bacon on paper towels.
Pour off all but 3 to 4 tbsp of the rendered bacon fat.
Add the cubed bread to the pan and toss to coat.
Season with salt and pepper and transfer the bread cubes to a baking sheet.
Bake for 5 minutes, or until they are lightly browned.
Set aside.

To Make the Dressing

Mix the shallots, mustard, and vinegar together.
Gradually whisk in the olive oil until the liquid is well blended.
Season with salt and pepper.
Set aside.

To Serve

Tear the chicory leaves into small pieces.
Place them in a serving bowl and set aside at room temperature.
Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
Add the croutons and then the dressing.
Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
Don't overcook the dressing or the mustard will lose its flavor.
Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.

Variations

Substitute blue cheese or goat cheese for the Roquefort for a different flavor profile.
Add toasted nuts or seeds for extra crunch and protein.
Use a different type of bitter green, such as arugula or radicchio, in place of the chicory.

Cooking Tips & Tricks

Be sure to caramelize the garlic slowly to achieve a sweet and nutty flavor without burning it.

- Use thick slab bacon for a meatier texture and richer flavor in the salad.

- Toss the croutons in rendered bacon fat before baking to ensure they are crispy and flavorful.

- Dress the salad just before serving to prevent the greens from wilting.

Serving Suggestions

This salad can be served as a main course or as a side dish alongside grilled chicken or fish. Pair it with a glass of crisp white wine or a light beer for a complete meal.

Cooking Techniques

Caramelizing the garlic adds a sweet and savory flavor to the dish.

- Rendering the bacon fat before tossing the croutons ensures they are crispy and flavorful.

- Tossing the salad with the dressing just before serving ensures the greens stay fresh and crisp.

Ingredient Substitutions

Use regular bacon or pancetta in place of the thick slab bacon.

- Substitute Gorgonzola or Stilton cheese for the Roquefort.

- Use gluten-free bread for the croutons to make the dish gluten-free.

Make Ahead Tips

The sweet garlic and dressing can be made ahead of time and stored in the refrigerator until ready to use.

- The croutons can be baked in advance and stored in an airtight container at room temperature.

Presentation Ideas

Serve the salad in individual bowls or on a large platter for a beautiful presentation. - Garnish with fresh herbs, such as parsley or chives, for a pop of color. - Drizzle extra dressing over the top of the salad for added flavor.

Pairing Recommendations

Pair this salad with a crisp Sauvignon Blanc or a light Pinot Noir for a perfect match of flavors.

- Serve with a side of crusty bread or a simple soup for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Reheat the salad in a skillet over low heat until warmed through, being careful not to overcook the greens.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Total Carbohydrates: 15g

Dietary Fiber: 2g

Sugar: 3g

Fats

Total Fat: 25g

Saturated Fat: 8g

Trans Fat: 0g

Proteins

Protein: 12g

Vitamins and minerals

Vitamin A: 15% DV

Vitamin C: 10% DV

Calcium: 8% DV

Iron: 6% DV

Alergens

Contains: Milk, Wheat

Summary

This Warm Chicory Salad is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious option for a light lunch or dinner.

Summary

This Warm Chicory Salad with Sweet Garlic, Croutons, Bacon, and Roquefort is a flavorful and satisfying dish that is perfect for any occasion. The combination of bitter greens, sweet garlic, salty bacon, tangy cheese, and crunchy croutons creates a delicious and balanced meal that is sure to impress. Enjoy this salad as a main course or as a side dish alongside your favorite protein for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Warm Chicory Salad with Sweet Garlic, Croutons, Bacon, and Roquefort. It was a chilly autumn day, much like today, when I found myself wandering through the bustling streets of a small village in Provence, France. The crisp air carried the smell of freshly baked bread and the sound of laughter from the local market. As I meandered through the stalls, my eyes caught sight of a vibrant display of fresh produce, and my curiosity led me to a quaint little stand tucked away in a corner.

There, I met Madame Claudette, a charming elderly lady with a twinkle in her eye and a warmth in her smile that instantly made me feel at home. She was busy arranging baskets of chicory, a bitter leafy green that I had never tried before. Intrigued, I struck up a conversation with her and soon found myself engrossed in tales of her culinary adventures and family recipes passed down through generations.

Madame Claudette's eyes sparkled as she shared the story of the Warm Chicory Salad with Sweet Garlic, Croutons, Bacon, and Roquefort. It was a dish that her grandmother used to make for special occasions, a symphony of flavors and textures that danced on the palate. She described how the bitterness of the chicory was balanced by the sweetness of caramelized garlic, the crunch of homemade croutons, the saltiness of crispy bacon, and the tang of creamy Roquefort cheese. My mouth watered at the thought of such a delectable combination, and I knew I had to learn how to recreate it in my own kitchen.

With a twinkle in her eye, Madame Claudette offered to teach me the recipe, and I eagerly accepted. We spent the afternoon in her cozy kitchen, surrounded by the comforting aromas of herbs and spices. She guided me through each step, from washing and trimming the chicory to sautéing the garlic until it was golden and fragrant. I watched in awe as she expertly tossed the ingredients together, creating a masterpiece of a salad that looked almost too beautiful to eat.

As we sat down to enjoy our creation, I marveled at how such simple ingredients could come together to create something so exquisite. The bitterness of the chicory was indeed tempered by the sweetness of the garlic, the crunch of the croutons added a satisfying texture, and the bacon and Roquefort added a depth of flavor that took my taste buds on a journey. Each bite was a revelation, a symphony of flavors that sang in perfect harmony.

From that day on, the Warm Chicory Salad with Sweet Garlic, Croutons, Bacon, and Roquefort became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and quiet evenings at home. Each time I prepared it, I was transported back to that cozy kitchen in Provence, with Madame Claudette by my side, guiding me through the recipe with love and care.

And so, as I share this recipe with you today, I hope that you too will experience the magic of this dish. May it bring you warmth and comfort, joy and laughter, and a taste of the beautiful memories that I hold dear in my heart. Bon appétit!