The Dutch Endive and Bacon Salad is a delightful fusion of contrasting tastes and textures, drawing heavily from French and Belgian culinary traditions where endive—also known as witloof or Belgian endive—is widely cultivated and celebrated. A staple in Northern European markets, Dutch endive is particularly valued for its crisp texture and pleasantly mild bitterness, which balances remarkably well with rich, salty ingredients like bacon and bold cheeses.
This salad is inspired by dishes commonly found in French bistros and Belgian brasseries, where simple yet elegant preparations spotlight seasonal and locally grown ingredients. In many parts of France, especially in the north near Lille, and across the border in Belgium, endive is often prepared warm—braised or baked in cream—or served raw in salads with assertive dressings and strong accompaniments. The inclusion of smoky bacon and tangy blue cheese is a nod to the traditional Chicons au Lard, a French-Belgian dish pairing endives with ham or bacon and warm vinaigrette.
In this modern interpretation, the sweet and bitter crunch of fresh endive leaves is complemented by the savory depth of thick-cut applewood smoked bacon. Blue cheese—whether Roquefort, gorgonzola, or another variety—adds a creamy pungency that elevates the salad beyond mere greens and garnish. A scattering of cherry tomatoes introduces a juicy, acidic brightness, while toasted walnuts lend earthiness and crunch, rounding out the textural profile.
The dressing, with its base of Dijon mustard and white wine or champagne vinegar, mirrors the classic French vinaigrette approach—sharp, emulsified, and designed to awaken the palate. Traditionally, some bistro versions of this salad even incorporate warm bacon fat into the dressing, though this recipe keeps things lighter and more versatile for a broader range of dietary preferences by using olive oil instead.
This dish captures both the refinement and rustic charm characteristic of the regional cuisine it hails from. Served as a first course, it sets an elegant tone for a meal, yet it’s hearty enough to stand on its own as a light lunch, especially when paired with a crusty baguette or glass of dry white wine.
Versatile and adaptable, the Dutch Endive and Bacon Salad can be modified to fit various tastes: substituting turkey bacon makes it leaner, while omitting the blue cheese turns it into a satisfying dairy-free option. Additions like thinly sliced apples or pears can further accentuate its sweet-bitter-salty balance.
Ultimately, this salad is more than a collection of ingredients—it’s a reflection of a culinary heritage that prizes balance, simplicity, and a deep respect for seasonal produce. Whether served at a chic Parisian café or enjoyed at your own table, it’s a dish that feels both timeless and contemporary.
Dutch Endive and Bacon Salad
Equipment
- Chef’s Knife
- Cutting board
- Large skillet
- Mixing bowls
- Tongs
- Paper towels
Ingredients
For the Salad Base:
- 4 heads Dutch endive fresh, firm, and crisp
- 6 slices thick-cut bacon preferably applewood smoked
- 1 cup cherry tomatoes halved, ripe and vibrant
- ½ cup crumbled blue cheese roquefort or gorgonzola for a bold flavor
- ¼ cup toasted walnuts roughly chopped
For the Dressing:
- 2 tablespoons Dijon mustard smooth variety preferred
- 1 tablespoon white wine vinegar or champagne vinegar
- ¼ cup extra-virgin olive oil cold-pressed for best flavor
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Begin by washing the Dutch endives thoroughly. Slice off the root ends and separate the leaves. Pat dry with paper towels and set aside on a clean kitchen towel.
- In a large skillet over medium heat, cook the bacon slices until crispy and golden brown, about 7–10 minutes. Turn occasionally for even cooking. Transfer to a paper towel-lined plate and crumble once cooled.
- While the bacon cooks, prepare the dressing. In a mixing bowl, whisk together the Dijon mustard and white wine vinegar. Gradually drizzle in the olive oil while whisking vigorously to emulsify. Season with a pinch of sea salt and black pepper.
- In a large bowl, combine the endive leaves, halved cherry tomatoes, blue cheese, and toasted walnuts. Drizzle the dressing evenly and toss gently with tongs to coat.
- Top the salad with crumbled crispy bacon and a final grind of black pepper before serving.
Notes
- To make the dish lighter, substitute turkey bacon or omit cheese for a dairy-free version.
- Try adding thinly sliced green apples for a crisp-sweet counterpoint.