Endive, khakis and bacon salad
For four people
- 1 endive
- 2 khakis
- 100 gr. of bacon
- 1 garlic clove
- 2 tablespoons of lemon juice
- 8 tablespoons of extra virgin olive oil
- Salt and ground black pepper
Peel the garlic, cut in two pieces and rub the salad bowl or the dishes where you’re going to serve the salad. Mix the garlic with the oil, vinegar and salt.
Chop the bacon and roast it in a sauce-pan over low heat. We do not need pouring oil; it does with their own fat. When it is crisp, remove to a dish with kitchen paper to lose the excess fat.
Wash the endive and discard the hard green stems and the thicker white pieces. Drain it and put it into the salad bowl. Peel the khakis, cut into segments not very large and spread on the endive.
Shake well the vinaigrette and add it to the salad. Sprinkle with ground black pepper and more salt if needed. Spread the crispy bacon and serve.