- 1 tablespoon whole coriander seeds
- 1 large shallot, chopped
- 6 tablespoons red wine vinegar
- 10 tablespoons olive oil
- 3 bacon slices
- 16 cups bite-size pieces curly endive (from 1 large head)
- 1 bunch radishes, trimmed, thinly sliced
- Place coriander seeds in heavy small skillet. Heat over medium-high heat until fragrant and dark in color, about 4 minutes. Remove from heat and cool. Place in blender. Add chopped shallot and red wine vinegar. Blend until coriander seeds are chopped, about 1 minute. Add olive oil and blend well. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring mixture to room temperature before using.)
- Cook bacon in large nonstick skillet over medium heat until crisp. Transfer bacon to paper towels; reserve bacon drippings. Whisk bacon drippings into dressing. Season dressing with salt and pepper. Crumble bacon.
- Combine curly endive, radishes and bacon in large bowl. Add enough dressing to coat salad; toss to blend.