Curly Endive Salad with Croutons and Bacon

6 Reviews
100% would make this recipe again

Curly endive with croutons and bacon in a warm mustard-garlic vinaigrette.

The classic French salad « frisée aux lardons » was perfected by the famous chef Escoffier in the 19th century. Here is our version.

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Preparation : 10 min Cooking : 10 min
260 calories/serving

Ingredients

3 cups curly endive, torn into bite-size pieces 120 g
2 slices bacon, chopped 40 g
3 tbsp olive oil 45 mL
2 slices bread, whole wheat, cut into small cubes 70 g
1 clove garlic, finely chopped
1/2 tbsp wine vinegar 8 mL
1 tsp Dijon mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels

Method

  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
  2. Heat a nonstick pan over medium heat. Chop the bacon and add it to the pan. Fry until browned, then remove it and set it aside on a paper towel to absorb the excess fat. Leave the accumulated drippings in pan.
  3. Add half of the olive oil to the pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
  4. Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper. Pour the dressing over the salad, then add the bacon and croutons. Serve.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

260

Fat

18 g

28 %

Saturated 3.1 g
+ Trans 0 g

15 %

Cholesterol

10 mg

Sodium

360 mg

15 %

Carbohydrate

19 g

6 %

Fibre

4 g

17 %

Sugars

7 g

Net Carbs

15 g

Protein

7 g

Vitamin A

12 %

Vitamin C

6 %

Calcium

5 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin K
Good source of  :
Fibre, Magnesium, Vitamin B1, Vitamin E
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | High Fibre | French

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