German Endive Salad

This should be called German potato salad over endive leaves, but hey, you can call it whatever you want. Feel free to use escarole or another chicory in place of endive. Adding the hot oil and vinegar will wilt the leaves a bit, diminishing the bitterness slightly. Plus, there's bacon...

Preparation

Ingredients
1 head curly endive
15 very sm. redskin potatoes, or large potatoes cut in 1-in. cubes
Salt and black pepper
1 sm. onion (or a scallion)
2 strips bacon
Cider vinegar

Wash endive and line a serving bowl with leaves; drain off all water. Boil potatoes in jackets until they can be pierced by fork; do not overcook. Skin and slice hot potatoes on endive. Sprinkle lightly with salt and pepper. Add cut-up onion or scallions.

In small frying pan, brown bacon which has been cut up into 1 inch squares. As soon as bacon browns, turn it over the salad and let it drain. Immediately return pan to stove. Pour in about 1/2 inch cider vinegar. Heat to boiling and pour immediately over salad and serve.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs