- Eight 1/2-inch-thick baguette slices, freshly toasted
- 1 garlic clove
- 2 tablespoons wine vinegar
- 2 tablespoons canola oil
- 1 tablespoon hazelnut or walnut oil
- Salt and freshly ground pepper
- 7 ounces thinly sliced bacon, cut crosswise into 3-inch lengths
- 1/2 pound chicken livers, large livers halved
- 2 heads frisée (1 pound), torn into bite-size pieces
- 10 radishes, thinly sliced
- 4 hard-cooked eggs, quartered lengthwise
- Rub the warm baguette toasts on both sides with the garlic clove. Stack the slices and cut them into 1/2-inch dice.
- In a salad bowl, combine the vinegar with the canola and hazelnut oils. Season with salt and pepper.
- In a large skillet, fry the bacon in 2 batches over moderate heat until crisp, about 5 minutes per batch. Drain the bacon on paper towels. Add the chicken livers to the skillet, season with salt and pepper and cook over moderately high heat until browned on the outside but still pink inside, about 4 minutes. Return the bacon to the skillet to rewarm it.
- Add the frisée, croutons and radishes to the salad bowl and toss to coat with the dressing. Top the salad with the bacon and chicken livers, garnish with the eggs and serve.
Try a rosé which is full bodied and peppery enough to stand up to the bacon and croutons.