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 to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more

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