Endive With Bacon And Buttermilk Ranch Dressing

Name: Endive With Bacon And Buttermilk Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the buttermilk ranch dressing:; 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 teaspoon minced shallot; 1 clove garlic, crushed and minced; 1 teaspoon lemon zest; 1/4 teaspoon mustard powder; 1/2 cup buttermilk, shaken vigorously; 1 to 2 tablespoons lemon juice; 1 splash sherry vinegar; 2 tablespoons minced parsley, plus more for garnish; 2 teaspoons minced chives, plus more for garnish; 1 teaspoon thyme leaves, plus more for garnish; ground black pepper to taste; For the salad:; 1/4 pound thick-cut bacon; 6 Belgian endives; sea salt, to taste; ground black pepper, to taste; 1 teaspoon minced fresh herbs

Servings: persons

For the buttermilk ranch dressing:
1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon minced shallot
1 clove garlic, crushed and minced
1 teaspoon lemon zest
1/4 teaspoon mustard powder
1/2 cup buttermilk, shaken vigorously
1 to 2 tablespoons lemon juice
1 splash sherry vinegar
2 tablespoons minced parsley, plus more for garnish
2 teaspoons minced chives, plus more for garnish
1 teaspoon thyme leaves, plus more for garnish
ground black pepper to taste
For the salad:
1/4 pound thick-cut bacon
6 Belgian endives
sea salt, to taste
ground black pepper, to taste
1 teaspoon minced fresh herbs

1
In a medium bowl, combine mayonnaise and sour cream. Stir in shallot, garlic, lemon zest, and mustard powder. Slowly whisk in buttermilk. Next, whisk in 1 to 2 tablespoons lemon juice (until dressing reaches desired thickness) and the sherry vinegar. Finally, fold in herbs and black pepper. Cover bowl and set dressing in the fridge to chill for at least 20 minutes, but preferably overnight. Recipe makes approximately 1 cup.
2
To prepare the salad, cook bacon over medium heat until edges have crisped. Briefly cool on a plate lined with paper towels, and then chop.
3
Core endives, remove leaves, and cut into diagonal 1/2-inch strips.
4
Set chopped endive in a serving bowl, drizzle with ranch dressing, and toss gently. Scatter bacon and spoon on a bit more dressing. Finish with a pinch each of sea salt and black pepper and a sprinkle of minced herbs. Serve immediately.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: For the buttermilk ranch dressing:, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon minced shallot, and more.

Yes, Endive With Bacon And Buttermilk Ranch Dressing falls under the Meat & Poultry 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.

That's it — enjoy your meal!