Bacon & Egg Endive Salad

Photography, TANGO  Food Styling, Véronique Gagnon-Lalanne Prop Styling, Caroline Simon

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine

Ingredients

Vinaigrette:
Salad:

Method

Vinaigrette
In bowl, whisk together sour cream, mayonnaise, garlic, chives, dill, vinegar, lemon zest and juice. Season with salt and pepper; set aside.

Salad
Preheat oven to 400°F. Line baking sheet with parchment paper. Place bacon slices on pre­ pared baking sheet and bake, turn­ ing halfway through cooking time, until bacon is golden brown and slightly crispy, about 10 minutes. Drain bacon on paper towel­lined plate; chop into 1/2­-inch pieces.

Arrange endive, watercress and red onion on large serving plate. Using fingers, lightly mash eggs; scatter over salad. Drizzle salad with Vinaigrette; sprinkle with bacon and Manchego shavings.

Nutritional facts Per serving: about

  • Iron 2.1 mg
  • Fibre 4 g
  • Sodium 550 mg
  • Sugars 4 g
  • Protein 22 g
  • Calories 465
  • Total fat 36 g
  • Cholesterol 325 mg
  • Saturated fat 12 g
  • Total carbohydrate 13 g
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Lunch & Dinner

Bacon & Egg Endive Salad

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