Endive Salad with Soft Boiled Eggs and Bacon and Dijon Mustard Vinaigrette

Take lunch or dinner to the next level with this delicious endive salad.


    For the Salad:

  • 1 head of endive
  • 3 eggs, soft-boiled and cut in half (place eggs in boiling water for 6 minutes and 30 seconds, remove and rinse under cold water and peel immediately)
  • 4 slices bacon, cooked and cut into ½” pieces
  • 1 cup croutons, homemade or store bought
  • salt and pepper
  • For the Salad Dressing:

  • ¼ cup apple cider vinegar
  • ¾ cup olive oil
  • 1-2 small cloves of garlic, minced
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • salt and pepper to taste


    For the Salad:

    1. Tip for washing lettuces and greens: place in a sink of cold water and mix around to loosen any dirt on the produce. Change the water and do this 2-3x depending on how dirty it is…sometime 1x does the trick, too.
    2. Tear endive into bite size pieces and add to a large bowl.
    3. Add the chopped bacon pieces and toss with the salad dressing. Season with salt and fresh ground pepper
    4. Top with croutons and soft-boiled egg halves and serve

    For the Salad Dressing:

    1. Add all ingredients in a jar and shake well to combine. This will keep in your refrigerator for 1 month.

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