Endive Salad
A crisp endive salad topped with hard-boiled eggs and bacon, dressed with a sweet and tangy vinegar syrup, perfect for light lunches or elegant sides.
Ingredients
Instructions
- Wash the endive, cut into bite-sized pieces, drain, and place in a large bowl.
- Cook the bacon in a skillet until crisp, then remove and cut into small pieces.
- In the same skillet, add sugar, vinegar, salt, and pepper to the bacon drippings, bring to a boil to make the syrup.
- Hard-cook the eggs, then cut 2 eggs finely and add to the endive in the bowl.
- Add the minced onion to the bowl.
- Pour the hot vinegar syrup over the endive mixture and toss gently to combine.
- Slice the remaining 2 hard-boiled eggs and garnish the top of the salad.
- Serve the salad in small bowls.
Nutrition & Diet Analysis (per serving)
224
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).