- 1/2 pound bacon strips, diced
- 1 medium onion, chopped
- 2 tablespoons sugar
- 1-1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons cider vinegar
- 1 cup milk
- 1 egg, lightly beaten
- 3 bunches curly endive, torn (about 12 cups)
- 3 hard-cooked eggs, sliced
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
- Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- In a large salad bowl, combine the endive, hard-cooked eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing. Yield: 10-12 servings.
Reviews for Warm Bacon Endive Dressing
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"I made this with spinach instead of endive. Everyone seemed to like it. My only piece of advice would be to follow the recipe as is... I used extra bacon drippings (thinking it would add to the flavor), but it just made the salad a little greasy."
"This is the recipe I remember my grandmother making! I've been looking for it for some time. It's on my list of MUST TRY recipes. I need a Nana fix!"