Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ head endive salad, depending on size
- 0.5 ½ baguette (s)
- 1 small clove garlic
- some olive oil
- 10 walnuts, chopped
- 8 shallot (s)
- 125 grams bacon
- 2 tablespoon white wine, dry
For the dressing:
- 2 tablespoon white wine vinegar
- salt and pepper
- 1 tablespoon mustard
- some garlic, to taste
Print Recipe
Pin Recipe Instructions
- Clean the lettuce and cut it into fine strips. Cut the baguette into slices and fry in a pan with olive oil and garlic until golden brown. Mix all ingredients for the dressing, pour over the lettuce strips and fold in.
- Cut the shallots into fine rings. Spread the salad on plates. Spread the chopped walnuts and shallot rings on top.
- Fry the bacon in a pan with a little oil and place over the salad. Deglaze the fat in the pan with the white wine and spread over the salad. Serve with the toasted baguette.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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