Annabelle Breakey
YieldsMakes 4 to 6 servings
AuthorSamantha Saffir, Santa Monica, CA,
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.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Endive Salad with Bacon, Gorgonzola, and Avocado