Rachel Ray's Warm California Endive Salad


4 California Endives

2 cups’ worth of coarsely chopped escarole

8 slices of bacon

4 potatoes

¼ cup olive oil (not cold-pressed) or vegetable oil

1/3 cup balsamic vinegar

1 teaspoon minced garlic


Core the endives and coarsely chop them up, leaving the smaller leaves whole. Set these and the 2 cups of coarsely chopped escarole aside. Broil the bacon slices and reserve 1 tablespoon of the fat. Crumble the bacon up into bits. Cube 4 potatoes and fry them in light oil until they’re crispy on the outside and tender in the middle. Set them aside. Put the reserved bacon fat into a skillet with the olive or vegetable oil. Add the balsamic vinegar and minced garlic and let it all simmer for about 2 to 3 minutes. Combine the California endive, escarole, bacon and potatoes in a bowl and pour the warm dressing on top. Toss and enjoy!

Recipe by Rachael Ray of the Food Network.