Simple, uncomplicated, fresh ingredients help to make this one of those 20 minute favorite recipes. Especially, if you use precooked bacon that you just finish in
less than five minutes, with very little cleanup or mess. I love the bacon to be
slightly warm when I serve this salad, just to add something different. The sweet
endive lettuce and rich avocado, with the creamy flavor of the feta cheese
combine to make this elegant salad a winner every time!
Endive Bacon Salad
6 heads endive
1 head hearts of romaine
1/2 lb. bacon, precooked
½ c. feta cheese, crumbled
Preheat oven to 400°. Core, rinse and pat dry heads of endive and hearts of romaine lettuce.
Chop into bite-size pieces. Chill. Heat bacon for 3 minutes on a jelly roll pan. Peel and remove
pit of avocado and slice into long strips, (as pictured). With scissors cut cooked bacon into
½-inch pieces. When ready to serve arrange endive and lettuce on each serving dish. Top
with bacon, avocado and feta cheese. Drizzle with dressing and serve.
Sweet Mustard Vinaigrette
½ c. vegetable oil
1 c. rice vinegar
½ c. sugar
¼ tsp. dry mustard
½ tsp. kosher salt
¼ tsp. coarse black pepper
Combine oil, vinegar, sugar, dry mustard, salt and pepper in a blender and blend well.
Chill. Serve over Endive Bacon Salad.