Amish Endive Or Spinach Salad Recipes

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

AMISH ENDIVE OR SPINACH SALAD

Steps:

• Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
• Top with sliced eggs.
• Cover with hot bacon dressing and serve.
• Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
• Combine sugar and flour.
• Add egg, salt, vinegar and water and mix until smooth.
• Pour into bacon drippings and heat stirring constantly, until mixture thickens.
• Add crumbled bacon.

ENDIVE SALAD

Steps:

• Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

SPINACH AND ENDIVE SALAD

Steps:

• In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
• In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
• Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
• Sprinkle salad with pecans, cranberries, and blue cheese.

SPINACH AND ENDIVE SALAD WITH LEMON-GINGER DRESSING AND CRISP WON TON STRIPS

Steps:

• In a bowl whisk together dressing ingredients and salt and pepper to taste. Cut enough endive crosswise into 1/2-inch pieces to measure 2 cups. In a large bowl toss together endive, spinach, watercress, dressing, and salt and pepper to taste.
• Serve salad topped with won ton strips.

SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Steps:

• In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
• In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.