For 6 as a starter or 4 as a main course with plenty of bread, butter and may be a baked potato each.
4 large endives (endivias, they usually come in packs of 4 at the supermarket) A handful of lamb’s ears leaves (canonigos)
1 packet of bacon pieces (tiras de beicon)
A handful of blue cheese cut in small cubes
A handful of bread cubes fried in ordinary oil until brown.
A handful of white almonds roasted gently in a non-stick pan
4 hard boiled eggs cut in quarters (traditionally in France we did it with cold poached eggs. I am not too fond of cold egg yolk)
Sunflower oil
Wipe the endives. Do not wash them. The lambs ears come washed in cellophane bags.
Fry the bacon bits gently in oil until brown .Lift with a slotted spoon.
In a large bowl place a ring of endive leaves around the rim. Cut the rest in large slanted slices. Place in the bottom. Pile up all the other ingredients in the centre.
Make it pretty.
In a separate bowl mix a small glass of oil ( sunflower) a dribble of balsamic white vinegar, a teaspoon of mustard, the same of honey, a good grind of pepper. Stir. It might need some more salt.
Pour over the salad, fill up some glasses with white wine and have a good laugh with friends.
