Serves2
- Active Time:10 min
- Start to Finish:10 min
November 1999
This salad yields generous portions. Combined with a loaf of crusty bread, it's easily a meal in itself.
-
4
bacon slices
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
fresh lemon juice
-
4
endives (1 lb), cut into 3/4-inch pieces
-
2
oz
Stilton, crumbled
-
1/2
cup
fresh flat-leaf parsley leaves
-
Cook bacon until crisp and transfer to paper towels to drain. Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Add endives, Stilton, and parsley and toss to coat. Crumble bacon over salad.
