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Endive and Radicchio with Warm Bacon Vinaigrette

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 8 slices bacon
  • 4 to 6 heads endive (1 1/2 pounds)
  • 1 small head radicchio (4 to 6 ounces)
  • 1 large shallot
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • Salt and pepper


  1. Put a large skillet over medium-high heat.
  2. Chop 8 slices bacon and line a plate with towels.
  3. Add the bacon to the skillet and cook, stirring occasionally until crisp, 5 to 10 minutes.
  4. Trim and chop the endive and radicchio and put them in a large bowl. Then trim, peel, and mince the shallots.
  5. When the bacon is crisp, transfer it to the towels with a slotted spoon. Add the shallot to the skillet and stir until it sizzles. Turn off the heat and pour off all but 2 tablespoons of the fat, leaving the shallot in the pan.
  6. To make the dressing in the skillet, whisk in 1 teaspoon Dijon mustard, 1/4 cup olive oil, 3 tablespoons balsamic vinegar, and a sprinkle of salt and pepper.
  7. Pour the dressing over the endive and radicchio, add the cooked bacon, and toss. Taste and adjust the seasoning, and serve.

— Recipe from How to Cook Everything Fast: Completely Revised and Updated