Endive and Citrus Salad with Bacon Vinaigrette Recipe

Name: Endive and Citrus Salad with Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons seasoned rice vinegar; 1/4 cup extra-virgin olive oil; Kosher salt; Pepper; 2 Ruby Red grapefruits; 2 blood oranges; 1 navel orange; 1 tangerine; 6 Belgian endives, leaves separated; 4 slices cooked bacon, coarsely chopped; 2 teaspoons chopped tarragon; Mesclun greens, for garnish (optional)

Servings: persons

1 small shallot, finely chopped
2 tablespoons seasoned rice vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
2 Ruby Red grapefruits
2 blood oranges
1 navel orange
1 tangerine
6 Belgian endives, leaves separated
4 slices cooked bacon, coarsely chopped
2 teaspoons chopped tarragon
Mesclun greens, for garnish (optional)

1
In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes.
2
Whisk in the olive oil and season with salt and pepper.
3
Meanwhile, using a very sharp knife, peel the grapefruits, oranges and tangerine, being sure to remove all of the bitter white pith.
4
Working over a large bowl to catch the juices, cut the navel orange and tangerine in between the membranes to release the sections.
5
Slice the grapefruits and blood oranges into rounds, then cut into quarters.
6
Arrange the endives and the citrus on a large platter.
7
Bring the dressing to a simmer over moderate heat.
8
Remove from the heat and add the bacon.
9
Drizzle the dressing over the salad and top with the tarragon and mesclun, if using.

363

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 13 ingredients. The key ingredients include: 1 small shallot, finely chopped, 2 tablespoons seasoned rice vinegar, 1/4 cup extra-virgin olive oil, Kosher salt, and more.

Yes, Endive and Citrus Salad with Bacon Vinaigrette 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 Citrus Salad with Bacon Vinaigrette

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