Dutch Endive and Bacon Salad

Elenor Craig

This Dutch Endive and Bacon Salad is a delightful balance of crisp, slightly bitter endive and savory, smoky bacon. A classic from Dutch cuisine, this salad highlights bold contrasts, softened with a creamy, tangy dressing. Perfect as a light lunch or a refreshing side dish, it's a celebration of simple ingredients brought to life with expert technique.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Other European

Servings bowls

Calories 530 kcal

Equipment

Large skillet
Mixing bowl
Whisk
Knife

Ingredients

For the Salad Base:

4 heads Belgian endive sliced into thin strips
6 slices bacon thick-cut, cooked until crispy and crumbled
½ cup walnuts toasted and roughly chopped
¼ cup crumbled blue cheese optional for extra richness

For the Dressing:

2 tablespoons Dijon mustard preferably whole grain
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil high-quality, cold-pressed
1 teaspoon honey to balance acidity
½ teaspoon salt to taste
¼ teaspoon black pepper freshly ground

Instructions

Prepare the Bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-7 minutes. Transfer to a paper towel-lined plate and crumble once cool.
Toast the Walnuts: In the same skillet (without wiping out the bacon drippings for extra flavor), toast the walnuts over medium-low heat for 2-3 minutes, stirring frequently. Remove from heat.
Make the Dressing: In a small mixing bowl, whisk together the Dijon mustard, red wine vinegar, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until fully emulsified.
Assemble the Salad: In a large bowl, combine the sliced endive, crumbled bacon, toasted walnuts, and blue cheese (if using). Pour the dressing over and toss gently to coat evenly.
Serve Immediately: Plate beautifully, ensuring each serving has a balance of ingredients. Garnish with a few additional walnut pieces and crumbled bacon, if desired.

Notes

Chef’s Tips:

For extra depth, add a handful of diced apple or pear for a touch of sweetness.
If you prefer a lighter dressing, substitute half the olive oil with Greek yogurt.

Nutrition

Calories: 530kcalCarbohydrates: 7gProtein: 12gFat: 52gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 42mgSodium: 830mgPotassium: 322mgFiber: 3gSugar: 2gVitamin A: 109IUVitamin C: 2mgCalcium: 78mgIron: 1mg

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