Endive Salad with Bacon, Gorgonzola, and Avocado

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 Sunset

More From Sunset

Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 87%
  • Protein: 7g
  • Fat: 31g
  • Saturated fat: 7.4g
  • Carbohydrate: 8.3g
  • Fiber: 2.8g
  • Sodium: 295mg
  • Cholesterol: 17mg


  • 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


  1. 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. 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.
  3. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Endive Salad with Bacon, Gorgonzola, and Avocado Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy