Salade Tiede

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon
1/2 cup	118ml	Walnut oil
1		Romaine
2		Watercress
3		Endive - heads
2 oz	56g	Red wine vinegar
2 oz	56g	Raspberry vinegar
8		French bread - cubed, rubbed with
		Garlic
		Salt(to taste)
		Pepper (to taste)

Recipe Instructions

Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color.

Put greens in a bowl and add oil and bacon drippings, tossing to coat.

Deglaze bacon pan with wine vinegar and reduce slightly. Pour this over the salad and add raspberry vinegar.

Add croutons and toss. Correct seasoning. Serve.

Source:
Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

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