Endive dressing is a sweet and sour salad dressing that goes well with endive. I love bacon, but if you do not eat bacon you can leave it out. When we eat this, we also like fried potatoes as a side dish.
Yield: 5 Servings
Short Korean Lesson
- YangChiGi (양치기) = Shepherd
- MokDong (목동) = Cowboy
- 1 Bunch Endive
- Some Potatoes (Optional)
- ¼ Pound Bacon
- ⅓ Cup Sugar
- 2 Tbsp Flour
- ⅓ Cup Vinegar
- 1 Cup Water
- 1 Beaten Egg
Fry the bacon on a low medium heat to help keep the grease from splashing. Cutting the bacon into bite sized pieces, and using a bacon press, will help speed up the frying time.
Fry the bacon until crisp. The dressing will soften the bacon. If it is not crisp, it will feel like chewing fat when you eat it. When crisp, remove the bacon from the grease and blot it with paper towels.
If you are going to have fried potatoes, peel and cut the potatoes, and then fry them in some of the bacon grease for flavoring.
Fry the potatoes until brown.
Mix ⅓ cup sugar and 2 Tbsp flour together. (This helps prevent lumps in your dressing.) Mix ⅓ cup of vinegar with 1 cup of water. Then mix the sugar and flour with the vinegar and water. Cook it in a sauce pan until thick. Be sure to stir it so that it does not stick to the bottom of the pan.
Using a fork, quickly stir in 1 beaten egg, then add the crisp bacon.
Pour the warm dressing over endive that has been washed and torn into bite size pieces. Endive is healthy, and this is a good way to eat it! Why not give it a try?