posted by Sue Freeman 09-26-98 8:06 PM
Peasant Salad
2 all purpose potatoes, cut into 1/8 inch slices
2 slices bacon
1/4 cup brewed black tea
3 Tbl. freshly squeezed lemon juice
1 Tbl. canola oil
1 tsp. red wine vinegar
salt and freshly ground pepper
1 head frisee or other chicory torn (4 cups)
2 heads Belgian endive,cut diagonal in wide strips (4 cups)
1 large red or yellow tomato, seeded and diced
1 cup low fat croutons
1/2 cup chopped fresh parsley
2 Tbl. crumbled Roguefort Cheese or other blue cheese
In a medium saucepan, boil potatoes in salted water until tender, 8 to 10 minutes; drain and transfer to a bowl.
In a small skillet, cook bacon until crisp, drain on paper towels and crumble over potatoes.
In a small bowl whisk together, tea, lemon juice,oil and vinegar untill blended; season with salt and pepper. Pour dressing over potatoes and bacon and toss to coat.
Add chicory, endive, tomato, croutons, parlsey and cheese and toss well. Adjust seasonings with salt and pepper.