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Endive Salad with Hot Bacon Dressing or Ginger Miso Dressing

Wash 1 head endive and tear into pieces. Place in serving bowl. Optional: Add sliced, hard-boiled eggs.


Hot Bacon Dressing:       

2 eggs

½  c. sugar

¾ c. apple cider vinegar

¼ tsp. salt

dash pepper

1 c. water

3 T unbleached white flour

¾ -1 c. milk (for thinner or thicker dressing)

½ lb. bacon, cooked, cut into 1 inch pieces


Mix all ingredients except water, vinegar, and bacon. Heat water and vinegar to boil and stir in egg mixture. Reduce heat and stir constantly until thickened. Add cooked bacon.  Makes 3 cups.


Warm Ginger Miso Dressing – from Moosewood Restaurant  

¾ c. safflower, canola, or other vegetable oil

2 tbsp. dark sesame oil (or toasted sesame oil)

¼ c. cider vinegar or rice vinegar

3 tbsp. grated fresh ginger root

1/2 c. water                                                    

¼ c. light miso


Combine oils, vinegar, miso, and ginger in blender and whirl until smooth. With blender running, add water in thin, steady stream. The dressing will become thick and creamy. Use cold or warm. Warm gently in saucepan, being careful not to boil. Serve at once. Makes 2 cups. Stores well in fridge. If it separates, shake well or re-puree in blender.