Skip to main content
Epicurious
Gourmet

Endive, Orange, Avocado, and Bacon Salad

1.3

(1)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

1 tablespoon white-wine vinegar
1/4 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
1 large navel orange
1 small firm-ripe avocado (preferably California)
2 Belgian endives
3 slices bacon, cooked until crisp and crumbled fine

Preparation

  1. Step 1

    In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.

    Step 2

    With a sharp knife cut peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and transfer to a bowl. Peel and pit avocado. Cut avocado into 1/2-inch pieces and add to orange. Trim endives and slice thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle salad with bacon.

TagsSaladEndiveChicoryLeafy GreensVegetableOrangeCitrusFruitBaconCured MeatMeatSideStarterDinnerLunchDairy FreeGluten FreeNut FreeNo-CookGourmet
Read More
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Frijoles Peruanos (Peruvian Refried Beans)
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.