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1
To cook the escarole: In a blender, combine the olive oil, garlic and shallot; puree until smooth.
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2
Transfer to a large bowl.
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3
Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.
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4
Heat a grill, or place a large heavy-bottomed skillet over high heat.
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5
Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes.
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6
Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes.
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7
Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.
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8
For the caramelized shallots: In a large saute pan, heat the oil over medium-high heat until almost smoking.
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9
Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes.
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10
Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes.
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11
(This makes more shallots than you need for the recipe.
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12
The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)
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13
For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil.
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14
Add escarole, toss well and adjust seasonings to taste.
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15
For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it.
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16
Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up.
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17
Arrange the bacon slices on another sheet.
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18
Place the bread on the middle rack and the bacon on the top rack.
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19
Bake the bread until golden brown and crisp, 15 to 20 minutes.
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20
Rub each oiled side with a cut clove of garlic.
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21
Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.
