Unlike other wilted versions, this salad is not sweet.Vinegar and bacon give it old-fashioned savory goodness
12 bacon strips, diced
3 medium bunches curly endive
4 quarts water
2-1/4 teaspoon salt, divided
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.