Kopfsalatsalat mit Parmesan-Vinaigrette

Zutaten

• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1/2 cup neutral oil (safflower, grapeseed, or canola, etc.)
• 1/4 cup olive oil
• 1 lemon, juiced
• kosher salt
• freshly cracked black pepper
• 6 oz raw bacon
• olive oil
• 4 oz crusty bread
• 2 heads butter lettuce, core removed and leaves separated
• 1 head endive, end removed and leaves separated
• 4 radishes, shaved thin
• small chunk of parmesan cheese
• fresh dill leaves

Zubereitung

1. 1

   Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.

2. 2

   With the processor running, very slowly drizzle in the oils and blend until emulsified.

3. 3

   Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.

4. 4

   Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.

5. 5

   Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.

6. 6

   Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.

7. 7

   Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.