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.
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
How to Make It
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.
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This salad was pretty awful and I did use quality ingredients...The bitter lettuce could not be tamed by the ultra sweet dressing that was distinctly maple syrupy. I love watercress, and couldn't taste it at all under the dressing or with the radicchio. The only good components were the bacon and endive in this salad. Both my husband and I force fed the salad to ourselves and ended up trashing half of the batch because it was so terrible. Very disappointing and I wouldn't make again! If you insist on trying out this salad, don't use maple syrup (opt for honey instead) and only use 1/4 of the radicchio to start.
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