Escarole salad with crispy bacon and canasta
Instructions
Thoroughly clean the lettuce, cut them thinly and seasoning them with a vinaigrette of olive oil, balsamic vinegar and salt.
Cook the bacon cut into sticks in a non-stick pan making it crispy.
Arrange on salad plates and add the bacon.
Ingredients and dosing for 4 persons
- 1 head of escarole salad
- 1 head of canasta salad
- 100 g of bacon
- Olive oil
- Balsamic vinegar
- Salt