- 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-boiled large eggs, sliced
- In a 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. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add a small amount of hot mixture into the beaten 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 forWarm Bacon Endive Dressing
"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!"