Curly Endive and Potato Salad with Hot Bacon-Caraway Dressing

Preparation info

  • Serves


    as a lunch
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A Sunday supper meal-in-one: potato salad with bacon pieces, bitter endive tempered by a heated dressing, and a scattering of hard-cooked eggs. Caraway and cider vinegar add pungency and acidity. If you can find them, small pink-skinned, yellow-fleshed potatoes are usually the most flavorful and look cute in their jackets. Other yellow-fleshed types are fine too, but white ones may lack the savor and “muscle tone” needed to hold their own against forceful curly endive.


  • pounds small potatoes
  • 1 medium head (8 to 10 ounces) curly endive (not small, pale frisée)
  • About 6 ounces sliced bacon
  • 3 tablespoons olive oil
  • ½ cup cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon caraway seeds
  • 2 medium shallots, diced
  • 3 hard-cooked eggs, coarse-chopped
  • Pepper


    1. Scrub potatoes with brush. Combine in heavy pot with cold water to cover by a few inches. Bring to a boil and add a handful of salt. Boil until just tender, about 15 minutes. Drain. Cool until easy to handle. Quarter potatoes or cut into 1-inch pieces, as shape dictates. Place in large serving bowl.
    2. Trim endive base to separate leaves. Dunk into water, swish around, and lift out. Repeat as needed, checking for grit that may cling at stem bases. Spin-dry. Cut into 1½-inch pieces. Spread over potatoes.
    3. Cook bacon in skillet over moderately low heat until it renders fat and crisps. Transfer slices to paper to drain. Pour fat from pan, reserving 3 tablespoons; discard remainder and the browned solids. Set skillet aside. Combine fat with olive oil. Cut bacon into 1-inch pieces.
    4. Add vinegar, sugar, mustard, caraway, and shallots to the skillet. Bring to a boil, stirring. Add oil mixture, blending well. Immediately pour over chicory and toss. Add bacon and toss to mix well. Top with eggs, then grind over pepper. Serve at once.

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