Endive, Radicchio, Pear, and Crispy Pancetta Salad with Creamy Cucumber Dressing

For an inspired way to change up your salad routine, try this fresh salad that’s tossed in a creamy cucumber dressing made with Lactantia® Lactose Free 2% Milk.

  • Preparation time5 mins prep
  • Cooking time15 mins cook
  • Servings4 servings


  • 3 endive, washed and broken down into full leaves
  • 1 cup radicchio, washed and torn
  • 1 Bartlett pear, washed and thinly sliced
  • 2 x 1” thick slices of pancetta, cut into cubes
  • Half of an English cucumber, seeded


  • ¼ cup mayo
  • ¼ cup Lactantia® Lactose Free 2% Milk
  • ¼ cup red wine vinegar
  • ½ of an English cucumber, seeds removed
  • 1 tbsp parsley
  • 2 tsp Dijon mustard
  • ¼ tsp salt


  1. In a nonstick pan, cook the pancetta on medium heat until crispy. Set aside.
  2. In a bowl mix the endive, radicchio, and pear together and set aside.
  3. Cut the first ½ of the cucumber into half-moons and place in the salad bowl.
  4. To make the dressing, puree the cucumber in a food processor. Mix in the mayo, Lactantia® Lactose Free Milk, parsley, Dijon mustard, salt, and red wine vinegar. Pulse until evenly combined.
  5. Toss the salad in the dressing and garnish with pancetta to serve.