2 slices slab bacon, cut 1/4 inch thick
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.
courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008