The dressing for this salad is based on an old Pennsylvania Dutch recipe.
Recipe information
Yield
Serves 6
Ingredients
3 tablespoon sugar
1 tablespoon all purpose flour
3 tablespoons plus 1 teaspoon apple cider vinegar
1 large egg
1 cup canned vegetable broth, low-salt chicken broth or water
6 bacon slices, cut into 1-inch piece
1 large head curly endive or other bitter lettuce (such as escarole), torn into bite-size pieces
Preparation
Step 1
Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
Step 2
Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
Step 3
Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
