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Endive and Watercress Salad with Bacon-Cider Dressing

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 24 mins
Total time 24 mins
Yield Serves 6 (serving size: about 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  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.