Endive Salad with Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 T red wine vinegar
  • 1 tsp dried tarragon
  • 1 c. french bread, cut into cubes
  • 1 T olive oil
  • 2 cloves garlic
  • 2 large heads Belgian endive
  • 4 strips thick cut bacon
  • 4 scallions
Make the tarragon vinegar (if you happen to have tarragon vinegar in your pantry, you can skip this step, and replace the wine vinegar with tarragon vinegar):
  1. Combine the vinegar and tarragon. Heat gently (I microwaved for 10 seconds) and let cool.
Make the croutons:
  1. Slice the garlic into the olive oil in a large skillet over high heat. Toss in the bread cubes and cook, stirring frequently, and trying to brown all sides of the bread cubes, until the cubes are golden and crisp (but still chewy in the middle. Set aside.
  2. Fry the bacon in a large heavy skillet until brown and crisp. Once the bacon is crisp, remove from the skillet and crumble. Do not discard bacon grease.
  3. Chop the endives into ½ inch pieces, leaves separated, and chop the scallions finely. Combine in a large bowl with the croutons and the crumbled bacon. Add the tarragon infused vinegar. Pour the hot bacon grease over the salad and toss until all ingredients are combined. Serve, as part of a wonderful lunch at a rustic inn the French Alps, or a weeknight dinner in urban Los Angeles.
Adapted from the Auberge of the Flowering Hearth
Recipe by The Domestic Front at http://www.thedomesticfront.com/giveaway-the-auberge-of-the-flowering-hearth-and-endive-salad-with-bacon/