This is a modification of a recipe Larry and I learned in the cooking class “Inspired by the Hit Movie Julie & Julia – Mastering French Cuisine” at the Viking Cooking School at Hubble & Hudson Bistro & Market in The Woodlands north of Houston. The original recipe uses only Frisee and has a poached egg on top – I’ll post the recipe soon.
8 ½-inch thick slices French Baguette
2 Tbsp Extra Virgin Olive Oil
¼ tsp Kosher Salt, or to taste
Freshly ground Black Pepper to taste
Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
Use a serrated knife to cut the bread into ½-inch slices. Brush the slices with olive oil and then sprinkle both sides with salt and pepper. Spread the bread on the parchment-lined pan and bake until the bread is crispy, 15-20 minutes, turning once.
Salad and Vinaigrette:
6 slices Thick-sliced Bacon
2 tsp Shallots, finely diced
1 Tbsp Red Wine Vinegar
3-4 Tbsp Extra Virgin Olive Oil
Salt and freshly ground Black Pepper, to taste
Mixed Field Greens and Lettuces
Slice the bacon into ¼-inch pieces. Heat a medium sauté pan over medium-high heat. Add the bacon and cook, stirring often, until the bacon is crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Set aside.
Combine the shallots, sugar and the vinegar in a small bowl. Add the oil in a slow, steady stream, whisking vigorously and continuously until the vinaigrette is creamy and emulsified. Season to taste with salt and pepper.
Combine the salad greens, bacon and croutons in a bowl. Add just enough vinaigrette to lightly coat the salad. Season to taste with salt and pepper.