Curly Endive Salad with Croutons and Bacon

6 Reviews
100% would make this recipe again

Curly endive with croutons and bacon in a warm mustard-garlic vinaigrette.

The classic French salad « frisée aux lardons » was perfected by the famous chef Escoffier in the 19th century. Here is our version.

Preparation : 10 min Cooking : 10 min
260 calories/serving
  • Can be done in advance
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free


3 cups curly endive, torn into bite-size pieces 120 g
2 slices bacon, chopped 40 g
3 tbsp olive oil 45 mL
2 slices bread, whole wheat, cut into small cubes 70 g
1 clove garlic, finely chopped
1/2 tbsp wine vinegar 8 mL
1 tsp Dijon mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels


  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
  2. Heat a nonstick pan over medium heat. Chop the bacon and add it to the pan. Fry until browned, then remove it and set it aside on a paper towel to absorb the excess fat. Leave the accumulated drippings in pan.
  3. Add half of the olive oil to the pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
  4. Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper. Pour the dressing over the salad, then add the bacon and croutons. Serve.

Nutrition Facts Table

per 1 serving (120g)


% Daily Value




18 g

28 %

Saturated 3.1 g
+ Trans 0 g

15 %


10 mg


360 mg

15 %


19 g

6 %


4 g

17 %


7 g

Net Carbs

15 g


7 g

Vitamin A

12 %

Vitamin C

6 %


5 %


13 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin K
Good source of  :
Fibre, Magnesium, Vitamin B1, Vitamin E
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Fats 3 ½

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Members' Reviews

6 Reviews (6 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | High Fibre | French