Ingredients
1/2 pound bacon strips, diced1 medium onion, chopped2 tablespoons sugar1-1/2 teaspoons cornstarch1/2 teaspoon salt2 tablespoons cider vinegar1 cup milk1 egg, lightly beaten3 bunches curly endive, torn (about 12 cups)3 hard-boiled large eggs, sliced
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.
