Anti Inflammatory Paleo Endive Boats with Bacon
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Learn more →Ingredients
4 servings
For the filling
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 medium apple, cored and finely diced
- ⅓ cup walnuts, roughly chopped
- 2 tbsp fresh chives, thinly sliced
For the dressing
- 2 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp dijon mustard
- salt and pepper, to taste
For the boats
- 2 heads belgian endive (about 12 leaves total), bases trimmed and leaves separated
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning once, until the fat is rendered and the strips are crisp and deep golden brown, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into small pieces.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and Dijon mustard until smooth. Season with salt and pepper.
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