Bright greens are drizzled with a combination of bacon drippings, red wine vinegar, and raspberry vinegar, then tossed with croutons. This is a good excuse to show off big, fat croutons, toasted golden brown.
- Bacon - 1/4 pound
- Walnut Oil - 1/2 cup
- Romaine Lettuce - 1 head
- Watercress - 2 bunches
- Endive - 3 heads
- Red Wine Vinegar - 2 ounces
- Raspberry Vinegar - 2 ounces
- French Bread - 8 slices, cubed and rubbed with garlic, toasted
- Salt and freshly ground pepper to taste
Cut the bacon into rough pieces and cook for 3 to 4 minutes to render the fat; the bacon should not color. Put the greens in a bowl and add the oil and bacon drippings, tossing to coat. Return the bacon pan to the heat and add the wine vinegar, stirring up the glaze from the bottom. Cook until reduced by one third. Pour over the salad, then sprinkle the salad with the raspberry vinegar. Add the croutons and toss. Season to taste with salt and pepper.