My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.
- 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.
Originally published as Warm Bacon Endive Dressing in Country December/January 2004, p49
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