Author Notes: This salad relies on three simple, but absolutely delicious elements: tender endive, warm slab bacon, and creamy buttermilk ranch dressing. I like to finish things off with excessive amounts of black pepper, but that part's up to you.

Endive with Bacon and Buttermilk Ranch Dressing

Serves: 4

Ingredients

For the buttermilk ranch dressing:

• 1/4cup mayonnaise
• 2tablespoons sour cream
• 1teaspoon minced shallot
• 1clove garlic, crushed and minced
• 1teaspoon lemon zest
• 1/4teaspoon mustard powder
• 1/2cup buttermilk, shaken vigorously
• 1 to 2tablespoons lemon juice
• 1splash sherry vinegar
• 2tablespoons minced parsley, plus more for garnish
• 2teaspoons minced chives, plus more for garnish
• 1teaspoon thyme leaves, plus more for garnish
• Ground black pepper to taste

For the salad:

• 1/4pound thick-cut bacon
• 6Belgian endives
• Sea salt, to taste
• Ground black pepper, to taste
• 1teaspoon minced fresh herbs

Directions

1. In a medium bowl, combine mayonnaise and sour cream. Stir in shallot, garlic, lemon zest, and mustard powder. Slowly whisk in buttermilk. Next, whisk in 1 to 2 tablespoons lemon juice (until dressing reaches desired thickness) and the sherry vinegar. Finally, fold in herbs and black pepper. Cover bowl and set dressing in the fridge to chill for at least 20 minutes, but preferably overnight. Recipe makes approximately 1 cup.
2. To prepare the salad, cook bacon over medium heat until edges have crisped. Briefly cool on a plate lined with paper towels, and then chop.
3. Core endives, remove leaves, and cut into diagonal 1/2-inch strips.
4. Set chopped endive in a serving bowl, drizzle with ranch dressing, and toss gently. Scatter bacon and spoon on a bit more dressing. Finish with a pinch each of sea salt and black pepper and a sprinkle of minced herbs. Serve immediately.

https://food52.com/recipes/32747-endive-with-bacon-and-buttermilk-ranch-dressing