Ingredients
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
3/4 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
3/4 pound (1/4-inch thick) sliced bacon, preferably apple wood-smoked, cut crosswise into 1/2-inch lardons
1/4 cup extra virgin olive oil
2 medium garlic cloves, lightly crushed
4 cups trimmed French bread, cut into 1/4-inch cubes
1 medium head curly endive, torn into bite-size pieces
1 (5 ounce) bag mixed baby field greens
Preparation
In a small bowl, mix the mustard, lemon juice, anchovy paste and pepper. Gradually whisk in the olive oil. If made ahead and refrigerated bring back to room temperature before using.
In a large heavy skillet over medium heat, cook lardons until crisp and brown. With a slotted spoon, transfer them to paper towels to drain well. Pour off all but 2 tablespoons of the rendered fat from skillet. To the fat add 1/4 cup olive oil and crushed garlic, and cook over medium heat, stirring frequently, until garlic is golden, about 5 minutes. Scoop out garlic with a slotted spoon and discard it.
Add bread cubes to skillet and toss to cook in the oil mixture, stirring frequently, until crisp and golden, about 10 minutes. Transfer croutons to a large bowl and add lardons, endive and mixed baby field greens. Toss with enough dressing to season to taste and serve immediately.
