Witloof, bacon, croutons with a feta dressing

Witloof (Belgium endive) and radicchio can be eaten in salads as well as cooked in various ways. We don't do that much "bitter" in British cuisine, but give these strong flavours a go. Again, their taste needs a contrast - rich nuts, nut oils, citrus, sweet dressings or equally strong flavours work well.

Ingredients

3 heads	Witloof (Main)
6 slices	Streaky bacon
50 g	Feta
¼ stick	Baguettes, cut into cubes
1 Tbsp	Sour cream
2 Tbsp	Olive oil

Directions

1. Pre-heat the oven to 180 degC.
2. Sit the cut bread in the base of a baking dish, drizzle with olive oil and season well with salt and pepper.
3. Sit a cake rack over the top of the dish. Lay the bacon across the rack and put in the oven.
4. After about 10 minutes, the bacon should be crisping and the croutons coloured. Remove. Sit the bacon and croutons on a paper towel and allow to cool.
5. Trim the base of the witloof and gently separate the leaves.
6. Process the feta, sour cream and oil in a blender to make a dressing.
7. Arrange the leaves in a bowl, chop the bacon and scatter this and the croutons over the witloof. Spoon the dressing over the salad.