Test Kitchen: Warm endive salad

I’m not usually a fan of eating salad for a meal. I never think it’s enough food. But after making this salad, I’m convinced that it’s a good idea. I was surprised to find that it took quite awhile to prepare this meal.

Along with the longer prep time, I also had to tweak the recipe a bit. It calls for pancetta, and I couldn’t find that so I swapped it out with Canadian bacon. I also opted to use only endive and escarole, instead of including radicchio.

And I didn’t completely follow the recipe. Some of my portions were larger than suggested.

While cooking the onions and Canadian bacon, it took longer than the five minutes suggested for pancetta. It took about 10 minutes to cook the onions and Canadian bacon.

When the whole salad was ready, I chose to sprinkle some of the goat cheese on and left the rest for additional servings.

After I took the first bite, I knew this salad would become a staple for dinner parties and family get-togethers. It’s a lot more filling than it looks.

Make your own
SERVINGS: 6
INGREDIENTS
6 cups mixed greens, such as escarole, endive and radicchio, washed, dried and torn into bite-size pieces
3 tablespoons olive oil
2 ounces pancetta, finely chopped
1/2 medium red onion, minced (1/2 cup)
2 red pears, cored and coarsely chopped
1 tablespoon honey
3 tablespoons white wine vinegar
1/3 cup crumbled goat cheese
Freshly ground black pepper

DIRECTIONS
1. Place the torn greens in a salad bowl. Drizzle with 2 tablespoons of the oil and toss lightly to coat.

2. Heat a large skillet over medium heat. Add the remaining tablespoon of oil and the onion. Cook for two minutes, stirring, then add the pancetta; cook for about five minutes, until the pancetta begins to crisp on the edges.

3. Remove from the heat and add the honey, stirring to coat the onions and pancetta, then add the vinegar and stir to combine.

4. Add the chopped pear and mix well, letting it warm through.

5. Transfer the mixture to the salad greens, and pour evenly over the top; toss to combine. Add the crumbled cheese, season with ground pepper and serve.

RECIPE SOURCE
Adapted from Cynthia A. Brown, assistant director for Green Spring Gardens.

Nutritional Facts
Calories per serving: 170
% Daily Values*
Total Fat: 11g, 17%
Saturated Fat: 3g, 15%
Cholesterol: 15mg, 5%
Sodium: 210mg, 9%
Total Carbohydrates: 15g, 5%
Dietary Fiber: 3g, 12%
Sugar: 9g
Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass