Curly Endive Salad with Lemony Rémoulade

Crunchy and zesty, this endive salad goes with everything. 

Curly Endive Salad with Lemony Rémoulade
Yields: 8 Servings
  • ¼ cup white wine vinegar
  • 2 tablespoons mayonnaise
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Creole mustard
  • 2 teaspoons paprika
  • ½ teaspoon kosher salt
  • ⅓ cup olive oil
  • 3 tablespoons chopped green onion
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, pressed
  • 8 slices thick-cut bacon, cut into 2-inch pieces
  • 1 head curly endive, chopped
  • ½ teaspoon ground black pepper
  1. In a small bowl, whisk together vinegar, mayonnaise, lemon zest and juice, mustard, paprika, and salt until smooth. Slowly whisk in oil. Stir in green onion, parsley, and garlic; set aside.
  2. In a medium skillet, cook bacon over medium heat until crisp, 3 to 4 minutes. Remove bacon using a slotted spoon, and let drain on paper towels.
  3. Divide greens among 8 plates, and sprinkle with pepper. Top with bacon, and drizzle with dressing.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.