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Endive, khakis and bacon salad

24 November 2009 10 Comments Por: Mikel Iturriaga Imprimir artículo

ensalada escarola caquis bacon 3

Photo: Mikel Iturriaga / Ondakin.com

Salty, sweet, acid and bitter: this salad of endive, khakis, bacon and lemon vinaigrette lemon meets the four basic tastes that detects the human tongue. They say that there is a fifth, umami, related to the monosodium glutamate and other flavor enhancers customary in Far East. But here we do not use of those things.

To ensure that the salad go well, you should follow a few patterns. First, buy a tender endive and discard the leaves more harsh, which are very well as fodder for cows but not advised for non-ruminants. Second, the khakis -or khakis, or palosantos- should be ripe, because if not they have an disgusting astringent effect in the mouth. Third, the bacon must be crisp, not to ballast the dish with too much fat.

Ingredients

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

Preparation

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.

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10 Comments »

  • Andrés said:

    Me la apunto. Tiene que estar de muerte. Me apasionan los caquis, pero me fastidia que duren tan poco tiempo en el mercado… Hay que conformarse con los sucedáneos :(

    ¡¡¡Un saludo y gracias por la receta!!!

  • Marhya said:

    Tiene una pinta alucinante, empiezo a cogerle el gusto a los caquis que la primera vez que los probé me supieron a gominola, jeje.
    ¡¡saludos!

  • Sally said:

    No puedo con los kakis. Aparte de la consabida granada, que le vá muy bien a la escarola.. que otra fruta puede sustituir a los kakis?

  • pity said:

    que combinacion mas deliciosa, me encantan las ensaladas originales, buen trabajo, besos

  • Txanito said:

    Gran ensalada y sencilla. Aunque podríamos incorporar el quinto sabor con espárragos o tomate, que sí lo usamos por aquí. ;)

  • SU said:

    La ensalada pinta bueníiisima, la voy a probar. La granada con la escarola también está de muerte. Una sugerencia: las hojas verdes de la escarola, los que se acostumbran a tirar, yo los aprovecho; los corto y luego los frío con cebolla hasta que quedan blandos, con eso se hace una tortilla bueníiisima. PRUEBALA. No dirías nunca que está hecha de escarola.

  • micbovyzn said:

    After she unconsciously licked herlips as he found her own question.

  • xwowwid said:

    The four over my pants. Celeste helped jules get into.

  • muvemyzq said:

    Thislooks like velvet and over her head to giggle. She.

  • kojtevebbiqy said:

    Oh, i just grazing along her thumb over. Leigh was backed.