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Romaine And Escarole Salad With Hot Bacon Dressing

serves 4

Use leftover bacon dressing to make coquilles Saint-Jacques aux noix.

This recipe is part of Andrew Schloss's Sunday Dinners.


1 small head romaine, washed, dried and broken into bite-size pieces
1 small head escarole, washed, dried and broken into bite-size pieces
1/2 bunch parsley leaves, coarsely chopped
6 mushrooms, trimmed, cleaned and thinly sliced
6 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped or pressed
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons tomato paste


prep: 5 minutes
total: 10 minutes


salad bowl
heavy saucepan


1. In a salad bowl, toss the romaine with the escarole, parsley and mushrooms. Refrigerate.

2. In a large heavy saucepan, cook the bacon over moderate heat until crisp. Add the onion and stir until softened, about 1 minute. Add the garlic, vinegar, sugar and tomato paste. Stir to blend, and season liberally with salt and pepper.

3. Toss the salad with half (about 1/2 cup) of the hot dressing.

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