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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Endiviensalat Oder Blattersalat zum Welken Gebracht


  • 2 quarts coarsely cut curly endive or leaf lettuce
  • 1 medium onion, finely minced
  • ¼ cup sugar
  • ½ tsp salt
  • ground pepper , to taste
  • cup vinegar
  • 2 hardcooked eggs


Wash endive or lettuce thoroughly and discard less tender leaves. Cut or shred coarsely and measure. Chill thoroughly. Dice bacon and cook until browned and almost crisp. Remove from skillet and drain on unglazed paper. Add the onion and cook until transparent, not brown. Add sugar, salt, pepper and vinegar to hot fat. Bring to the boiling point and pour while hot over endive. Toss quickly and coat the leaves. Sprinkle bacon over the top and garnish with slices of egg.


endive onion sugar salt pepper vinegar hardcooked eggs