Curly Endive Bacon and Egg Salad

My Favourite Salads

Curly Endive Bacon and Egg Salad myfavouritepastime.com_3114If you prefer eating sweet foods, then Cichorium endive var crispum, commonly known as curly endive, is not the best choice for you. The leaves of curly endive can be intensely bitter. But then, there are a lot of foods that are eaten or preferred due to their bitterness, like dandelion, bitter melon, rapini, coffee, or cheeses like Sharpham Brie or drinks like beer or Guinness extra stout. I love bitter foods so I don’t mind salads like Arugula or curly endive.

Curly Endive Bacon and Egg Salad myfavouritepastime.com_3115Curly endive can be cooked, or used raw in salads. It is mostly chopped and added to soups, until just wilted, but can also be sautéed and added to mashed potatoes or other mashed root vegetables. In raw salads, there are endless possibilities. You can toss them with nectarines and walnuts, to give a bitter-sweet-crunchy-taste or use them as a base for the several salads you make, that call for green salads. Salt is said to suppress bitterness, better than sugar, so adding some salt would be a better way of suppressing bitter foods. I wish you a happy weekend!

Curly Endive Bacon and Egg Salad myfavouritepastime.com_4766The salad was delicious

Curly Endive Bacon and Egg Salad myfavouritepastime.com_3113I had it for lunch with one small mini bun

Curly Endive Bacon and Egg Salad

Preparation time: 30 minutes; Serves: 4


  • 4 eggs boiled to your desired softness and halved
  • 1 small head curly endive (frisée lettuce)
  • 4 medium tomatoes, each cut into eight pieces
  • 4 thick slices bacon cooked until crisp, cut and kept warm


  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste


  1. Wash, chop and spin endive leaves and place in a salad bowl. Add tomatoes and bacon. Top with eggs.
  2. Dressing: whisk all salad ingredients in a small jar. Season with salt and freshly ground pepper. Drizzle over the salad and serve. 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

28 thoughts

  1. This salad looks delicious and I love your dressing recipe. I think I am going to try it. We do have all the ingredients here as well (it`s not always the case with recipes from North America). Thanks for the inspiration. 🙂

  2. Aren’t eggs great in salads, Liz? Love ’em when the yolk is just a little soft and all the better if still a tad warm. As for the bacon, i live for the day when they develop bacon-flavored lettuce. Now, that’s the kind of GMO that I’ll support! 😉

    1. Hi John.
      How and where have you been? long time, no see. I’m so glad to hear from you after such a huge spell of silence! I love egg salad and bacon flavoured lettuce?, that would be something we would all scramble to eat. Have a nice week, John. I am on my way to Chicago right now!

    1. Hi Lignum.
      I so sorry. Times are so busy. Did you know bitter foods are good for your health? (LOL). I had a wonderful thanksgiving, thank you very much. We had one huge turkey that took several days to polish off! Thanks and enjoy the weekend!

  3. I enjoy the various greens because of their seasonal availability. They provide varied tastes throughout the year. The endives are good right now in the garden and will last up until heavy frost and then we will have some winter chicories.

    1. I love the idea of “experiencing different tastes throughout the year!” what a lovely way to describe it. I look forward to the winter chicories. Have a pleasant weekend and thanks for visiting me.

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