Wondering what to do with all the greens you just bought from your local farmers’ market?
no egrets recommends endive (or other greens) with hot bacon dressing.
Mom-Mom’s Endive with Bacon Dressing
This is how my grandmother on the Hildebrandt side made it.
For the dressing:
1/4 lb. bacon, chopped
1/8 cup sugar (or less)
1/8 cup cider vinegar (or less)
1/2 cup Miracle Whip
Chop and fry the bacon crisp, then dissolve the sugar in the hot grease. Deglaze with the vinegar, lower the heat, and whisk in the Miracle Whip. Serve hot over 3–4 lb. endive—the krinkly kind that looks like thistle, not the Belgian kind that looks like the Pope’s hat.
This is how I do it:
For the dressing:
1/4 lb. bacon chopped (Using bacon is non-negotiable. Turkey bacon is a sin against Jesus. [Ed. note: no egrets has never even heard of fakon.])
1 tsp. fresh cracked black pepper
5–7 Tbsp. of organic sugar
5 Tbsp of rice wine vinegar (or lemon juice)
2–3 Tbsp. of apple cider vinegar.
1/2 cup organic mayonnaise from a jar (or make fresh)
The procedure is about the same (add the pepper to the bacon just before the sugar), but I have a hard time finding the bitter, prickly endive that we Germans and Pennsylvania Dutch eat anywhere around the North Shore. Go figure. Reduce the sugar in either recipe to taste
I use baby spinach, but serve the dressing closer to room temperature so it doesn’t cook everything. That way, you’ll have strong bones and teeth when you have your heart attack. Don’t do that “wilted lettuce” thing they do in the South. Gross. You need strong, sturdy greens that will stand up to the dressing.
People who don’t like mayo still like this dressing; just don’t tell them. [Ed. note: I’m living proof of this.]