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Chicory salad with bacon & cheese

Fantastic idea of ​​a “desperado” cook.

Preparation time 30 minutes


  • 4 slices bacon
  • 3 heads of chicory
  • 1 green apple
  • 50 g walnuts
  • 80 g mature cheese in block
  • 1 shallot
  • handful of cress
  • optional: chervil lint


  • 3 tbsp sour cream
  • 1 splash of apple juice
  • 1 dash of cider vinegar
  • 1 drizzle of walnut oil
  • honey
  • salt & pepper


Preheat the oven to 170°C. Lay the strips of bacon on a sheet of parchment paper or a silicone mat and bake crisp in the oven (about 10-12 minutes).

In a mixing bowl you add the sour cream, apple juice, a dash of walnut oil, a dash of cider vinegar and honey. Mix the dressing with the hand blender, taste and season with a little salt and pepper from the mill.

Cut the heads of chicory first half and then not fine irregular pieces. Put the endive in a large salad bowl. Cut the unpeeled apple into thin slices and add them to the chicory. Sprinkle a handful of raisins and chopped walnuts in the salad, along with spicy cress. Chop the shallot and work there turn it off. If you have the chervil in the house, then add the fine lint far. Mix everything. Take out the stale cheese. Use a vegetable peeler to scatter. Shredded cheese on lettuce Cut the slices of crispy bacon into small pieces and add them to the salad.

Pour the dressing over the mixed chicory salad and ready! Serve in a soup bowl chicory salad or a soup plate.

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