Curly Endive Salad with Bacon

When in season, dandelion leaves can replace the endive and the salad sprinkled with chopped hard boiled egg.

225 g		curly endive or escarole leaves
5-6 Tbs		extra virgin olive oil
6		thick-cut smoked bacon rashers
1 cup		white bread cubes
1 small		garlic clove
1 Tbs		red wine vinegar
2 tsp		dijon mustard
		salt
		fresh ground black pepper

1	Cut bacon crossways into thin strips. Finely chop garlic.
2	Tear the lettuce into bite-size pieces and put in a salad bowl.
3	Heat 1 Tbsp oil in a medium-low heat and add the bacon. Fry gently until well browned, stirring occasionally. Remove the bacon with a slotted spoon and drain on kitchen paper.
4	Add another 2 Tbsp of oil to the pan and fry the bread cubes over a medium-high heat, turning frequently, until evenly browned. Remove the bread cubes with a slotted spoon and drain on kitchen paper. Discard any remaining fat.
5	Stir the garlic, vinegar and mustard into the pan with the remaining oil and heat until just warm, whisking to combine. Season to taste, then pour the dressing over the salad and sprinkle with the fried bacon and croutons.

Servings: 4