This is what he served when I had lunch with him at his apartment in New York. Colorful and crunchy, featuring endive and crispy bacon.
6 - 7 slices bacon
1 small head Bibb lettuce, coarsely chopped
3 heads endive, sliced
1 red bell pepper, cut into strips
1 cup diced tomatoes
1/4 cup thinly sliced purple onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Newman's Own Olive Oil and Vinegar Dressing
Fry bacon until very crispy. Drain on paper towels and set aside. Meanwhile, in a large bowl, combine Bibb, endive, bell pepper, tomatoes and purple onion. Season with salt and pepper. Pour dressing over and toss well. Crumble bacon over the top and serve immediately. Serves 4.