Endive with Bacon and Buttermilk Ranch Dressing

By Lori

4 Person

30 Minutes

0 Calories

This salad relies on three simple, but absolutely delicious elements: tender endive, warm slab bacon, and creamy buttermilk ranch dressing. I like to finish things off with excessive amounts of black pepper, but that part's up to you.

Ingredients

For the salad

1 tsp. minced fresh herbs
ground black pepper, to taste
sea salt, to taste
6 Belgian endives
1/4 pound thick-cut bacon

For the buttermilk ranch dressing

ground black pepper to taste
1 tsp. thyme leaves, plus more for garnish
2 tsp. minced chives, plus more for garnish
2 tbsp. minced parsley, plus more for garnish
1 splash sherry vinegar
1-2 tbsp. lemon juice
1/2 cup buttermilk, shaken vigorously
1/4 tsp. mustard powder
1 tsp. lemon zest
1 clove garlic, crushed and minced
1 tsp. minced shallot
2 tbsp. sour cream
1/4 cup mayonnaise

Method

01

In a medium bowl, combine mayonnaise and sour cream. Stir in shallot, garlic, lemon zest, and mustard powder. Slowly whisk in buttermilk.
02

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.
03

Cover bowl and set dressing in the fridge to chill for at least 20 minutes, but preferably overnight. Recipe makes approximately 1 cup.
04

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.
05

Core endives, remove leaves, and cut into diagonal 1/2-inch strips.
06

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.

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Endive with Bacon and Buttermilk Ranch Dressing

4.8

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

For the salad

1 tsp. minced fresh herbs

ground black pepper, to taste

sea salt, to taste

6 Belgian endives

1/4 pound thick-cut bacon

For the buttermilk ranch dressing

ground black pepper to taste

1 tsp. thyme leaves, plus more for garnish

2 tsp. minced chives, plus more for garnish

2 tbsp. minced parsley, plus more for garnish

1 splash sherry vinegar

1-2 tbsp. lemon juice

1/2 cup buttermilk, shaken vigorously

1/4 tsp. mustard powder

1 tsp. lemon zest

1 clove garlic, crushed and minced

1 tsp. minced shallot

2 tbsp. sour cream

1/4 cup mayonnaise

03 Method

Step 1

In a medium bowl, combine mayonnaise and sour cream. Stir in shallot, garlic, lemon zest, and mustard powder. Slowly whisk in buttermilk.

Step 2

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.

Step 3

Cover bowl and set dressing in the fridge to chill for at least 20 minutes, but preferably overnight. Recipe makes approximately 1 cup.

Step 4

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.

Step 5

Core endives, remove leaves, and cut into diagonal 1/2-inch strips.

Step 6

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.

04 Author

Lori

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