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Ingredients
- For Beans:
1 cup dried navy beans, picked over, rinsed, soaked overnight in 4 cups of cold water
1 bay leaf
2 garlic cloves, lightly crushed
- For Breadcrumbs:
2 cups cubed crustless peasant bread ( ¾")
2 tbsp+2 tspn extra-virgin olive oil
- For Dressing:
¼ lb thick-sliced bacon, cut crosswise into 1/4-inch strips
3 large shallots, thinly sliced
3 tbsp champagne vinegar or white wine vinegar
½ lb frisee, torn into 2" pieces
½ cup yellow cherry tomatoes, halved
¼ lb mild goat cheese, crumbled into 1" pieces
Preparation & Cooking Instructions
- Drain and rinse the beans. In a medium saucepan, combine the beans with the bay leaf, garlic and 4 cups of water and bring to a boil over high heat.
- Reduce the heat to moderately low, cover partially and simmer the beans until tender but not mushy, about 1 hour; add ½ tspn salt 10 minutes before they are done.
- Drain the beans and let cool to room temperature. Discard the bay leaf and garlic.
- For the breadcrumbs: Preheat the oven to 350°F. Toss the bread cubes with 2 tspn of the olive oil and arrange in a single layer in a baking dish. Bake for about 8 minutes, or until golden but not dry.
- For the dressing: In a medium skillet, fry the bacon over moderately high heat until crisp. Transfer the bacon to paper towels to drain.
- Add the remaining 2 tablespoons olive oil to the fat in the skillet. Add the shallots and cook over moderate heat, stirring occasionally, until just beginning to brown, about 7 minutes.
- Stir in the vinegar, season with salt and pepper and keep warm.
TO SERVE: In a large bowl, toss the frisee with the beans, bacon, toasted croutons and tomatoes. Add the dressing and toss. Add the goat cheese and toss gently but thoroughly. Serve immediately.
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