Unlike other wilted versions, this salad
is not sweet. Vinegar and bacon give it old-fashioned savory
goodness
Wilted Curly Endive
- 12 bacon strips, diced
- 3 medium bunches curly endive
- 4 quarts water
- 2 1/4 teaspoon salt - divided use
- 2 to 3 tables cider vinegar
- 3 tablespoons finely chopped onion
- 1/4 teaspoon pepper
- Cook bacon until crisp; remove with a
slotted spoon to paper towels to drain. Reserve 3 tablespoons
drippings.
- Cut or tear endive from center stalk;
discard the stalks. In a large saucepan or Dutch oven, bring
water and 1 1/2 teaspoons salt to boil. Add endive; cover and
cook for 3 minutes. Drain.
- Stir in bacon, reserved drippings, vinegar,
onion, pepper and remaining salt; mix well. Serve immediately.
Makes 6 servings.
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