Endive Wedge Salad
By Chef Ollie Honderd
Winter brings with it what, here at Fresh Harvest, we might argue is the best salad season. We are blessed with fresh greens, arugula and unique varieties of chicories from our local farms. To make the most of one of our favorite chicories, sugarloaf endive, here is a spin on the classic wedge salad.
This salad can stand on it’s own, or act as a great accompaniment to your main meal. Either way, this Endive Wedge Salad is sure to please your steakhouse fans and farmer’s market fiends. Plus, there’s something extra satisfying about cutting into a salad wedge.
Don’t have sugarloaf endive on hand? Substitute another type of endive, radicchio, or iceberg lettuce. Check out Fresh Harvest’s Greens Page for what’s available next week!
Ingredients
- 1 head sugarloaf endive, quartered lengthwise
- 4-6 oz bacon, chopped and cooked until crispy – try Pine St. Market’s Applewood Smoked Bacon
- 1 cup radish, quartered lengthwise then cut into ¼” slices
- ½ cup scallions, thinly sliced
- ¼ cup toasted almonds, crushed
Overview
Prep Time
15 minutes
Serves
2-4
Instructions
Step 1
Whisk together mayo, greek yogurt, olive oil, lemon juice and black pepper until combined. Add in the crumbled blue cheese and stir until incorporated.
Step 2
Set one wedge of endive on a plate, top with desired about of dressing, bacon, radish, scallion, and almonds.
Step 3
Grab a knife and fork, and dig in!
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Taste test as you go.
- Have fun in the kitchen!
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
