Endive Salad with Bacon, Gorgonzola, and Avocado

Endive Salad with Bacon, Gorgonzola, and Avocado Recipe
Annabelle Breakey
We like to toss this salad together for a casual presentation, but if you want to dress it up for a dinner party, keep the endive leaves whole, arrange them on a platter, fill them with the avocado-bacon-gorgonzola mixture, and drizzle with vinaigrette.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Cook: 20 Minutes

Nutritional Information

Calories 322
Caloriesfromfat 87 %
Protein 7 g
Fat 31 g
Satfat 7.4 g
Carbohydrate 8.3 g
Fiber 2.8 g
Sodium 295 mg
Cholesterol 17 mg

Ingredients

5 slices (about 5 oz.) thick-cut bacon
4 large heads Belgian endive, trimmed and coarsely chopped
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tablespoons minced shallot
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil

Preparation

1. In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces.

2. In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.

Note: Nutritional analysis is per serving.

Note:

Samantha Saffir, Santa Monica, CA,

February 2007
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