Endive and Watercress Salad with Bacon-Cider Dressing

Photo: Johnny Autry; Styling: Cindy Barr
Smoky bacon, tangy Dijon, and maple syrup cut the bitter and pepper notes of the lettuces. Quality ingredients make all the difference in this simple salad, so splurge on extra-virgin olive oil, real maple syrup, and real-wood-smoked bacon.

Yield:

Serves 6 (serving size: about 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 108
Fat 8.2 g
Satfat 1.6 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 2.1 g
Carbohydrate 7.5 g
Fiber 1.9 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 195 mg
Calcium 25 mg

Ingredients

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Preparation

1. Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

Note:

Rozanne Gold,

November 2012