Endive and Bacon Salad with Avocado Dressing Recipe

Name: Endive and Bacon Salad with Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Hass avocado, coarsely chopped; 1/4 cup plus 2 tablespoons buttermilk; 1 tablespoon white wine vinegar; 1 small shallot, coarsely chopped; 1 1/2 teaspoons minced flat-leaf parsley; 1 small garlic clove, smashed; 1/4 cup vegetable oil; Kosher salt and freshly ground white pepper; 3/4 pound applewood-smoked bacon; 4 thin slices of sourdough bread; 1 tablespoon extra-virgin olive oil; 4 medium Belgian endives (1 pound), cut crosswise into 1-inch pieces; 1/4 cup plus 1 tablespoon snipped chives; Kosher salt and freshly ground pepper; 1 Hass avocado, cut into thin wedges

Servings: persons

1/2 Hass avocado, coarsely chopped
1/4 cup plus 2 tablespoons buttermilk
1 tablespoon white wine vinegar
1 small shallot, coarsely chopped
1 1/2 teaspoons minced flat-leaf parsley
1 small garlic clove, smashed
1/4 cup vegetable oil
Kosher salt and freshly ground white pepper
3/4 pound applewood-smoked bacon
4 thin slices of sourdough bread
1 tablespoon extra-virgin olive oil
4 medium Belgian endives (1 pound), cut crosswise into 1-inch pieces
1/4 cup plus 1 tablespoon snipped chives
Kosher salt and freshly ground pepper
1 Hass avocado, cut into thin wedges

1
In a blender, combine the avocado with the buttermilk, vinegar, shallot, parsley and garlic and process until smooth.
2
With the machine on, add the vegetable oil in a thin stream and process until smooth.
3
Season with salt and white pepper.
4
Preheat the broiler and position a rack 8 inches from the heat source.
5
In 2 large skillets, cook the bacon over moderate heat, turning once, until browned and crisp, about 6 minutes.
6
Drain the bacon on paper towels, then break it into 1-inch pieces.
7
Brush the bread on both sides with the olive oil and broil until toasted, about 45 seconds per side.
8
Cut each slice in half diagonally.
9
In a large bowl, toss the endives with 1/4 cup of the chives and the bacon.
10
Add 1/2 cup of the dressing and toss until evenly coated; refrigerate the remaining dressing to use within 3 days.
11
Season the salad with salt and pepper.
12
Arrange the toast on 4 large plates.
13
Mound the salad on top and tuck in the avocado wedges.
14
Sprinkle the salad with the remaining 1 tablespoon of chives and serve.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 Hass avocado, coarsely chopped, 1/4 cup plus 2 tablespoons buttermilk, 1 tablespoon white wine vinegar, 1 small shallot, coarsely chopped, and more.

Yes, Endive and Bacon Salad with Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive and Bacon Salad with Avocado Dressing

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