sausalito cooking school, with recipes

Chicory Salad with Roasted Figs

2 medium heads frisée
1 medium head escarole, torn
9 fresh ripe figs
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon each kosher salt and freshly ground black pepper
1 recipe Red Wine Balsamic vinaigrette (see recipe below)
4 3/4-inch-thick slices levain or country bread
12 thin slices pancetta or 12 slices bacon

Tear off and discard tough dark outer leaves of frisée. Remove root end. Separate leaves; wash and dry well. Remove root end of escarole; remove any blemished leaves. Separate leaves; wash and dry. Toss leaves together in very large bowl; set aside.

Preheat oven to 375°F. Cut figs in half; arrange in a 2-quart baking dish cut side up. Drizzle with 1tablespoon balsamic vinegar and 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Bake 7 to 10 minutes or until soft and puffed.

Prepare Red Wine Balsamic Vinaigrette; set aside. For croutons, cut each slice of bread lengthwise into three 1/2-inch-wide sticks. Cut off and discard crusts. Brush bread sticks with 2 tablespoons oil. Wrap each with pancetta slice in a spiral. Place on baking sheet. Bake 10 minutes, or until pancetta is crisp.

Gently toss greens with vinaigrette. Serve with figs and pancetta croutons. Makes 6 servings.

Red Wine Balsamic Vinaigrette:
In bowl combine 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red wine vinegar. Stir in shallot. Let stand a few minutes to allow shallots to macerate. Whisk in 5 tablespoons olive oil. Adjust to taste with additional vinegar, oil, or salt. Stir in any roasting juices from figs.