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Wilted Frilly Leaf Endive Salad with Smoked Bacon

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(Recipe ID: 219)
Serves 8
Preparation time: 20 minutes; Cook time: 15 minutes
Source: Chef Joseph Lowery
Take it from the "Poach Master General" himself this one is great tasting and fun.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 Large head frilly endive, torn into pieces, washed and dried
- 1/2 pound Smoked bacon, cut into 1/2 inch pieces
- 1/3 cup Olive oil *
- 4 Large shallots, minced
- Juice of 4 lemons
- 2 tablespoons Sugar
- Salt and pepper to taste *
- 2 tablespoons Capers *
- 2 tablespoons Red wine vinegar
- 3 tablespoons Parsley, chopped
- 1 Poached egg per serving
Instructions
- Fry bacon in olive oil in a large heavy skillet until it is a medium brown.
- Do not overcook.
- Remove bacon pieces from hot oil and reserve until serving.
- Add shallots to hot oil and stir for about a minute.
- Add lemon juice, sugar, salt and pepper, capers, and vinegar and heat to sizzling oil.
- Place prepared endive, cooked bacon and parsley in a wooden salad bowl and toss with hot dressing.
- Divide salad and some dressing into individual salad bowls and top each with a poached egg.
- Sprinkle with some freshly grated pepper and serve with French bread and butter.
Buy Ingredients
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