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

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Recipe Time

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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

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. 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.
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