As this recipe explains, endive salad was often the communal kitchen accompaniment to fried side pork and boiled new potatoes.
Recipe: Endiviesalat / Endive Salad
1 tablespoon minced onion
½ tablespoon vegetable shortening (or bacon fat)
¾ cup water
2 tablespoons vinegar
2 tablespoons flour
¼ cup half and half
3 hard-boiled eggs, chilled, peeled, and chopped
1 pound endive, chopped and chilled
Sauté onions in vegetable shortening or bacon fat until tender. Combine water and vinegar; add to onions and stir. Sprinkle flour into mixture and stir until smooth. Heat until thickened into a creamy sauce. Slowly add half and half and stir. Combine chopped eggs and endive in salad bowl, top with warm dressing, and toss. Serve immediately or chill until ready to serve.
Serves four to six.
Janet Zuber, High Amana
Note: Endive salad was the communal kitchen accompaniment to fried side pork and boiled new potatoes.
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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.