Wilted Endive
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Wilted Endive is an old-fashioned salad recipe served with onion, hard-boiled egg, and a hot bacon dressing. It’s an easy recipe that can be assembled in under fifteen minutes and enjoyed by all.
What is Wilted Endive
Before we get into this recipe, it’s worth mentioning that this is not a healthy salad. (Please do not come at me.) It’s made with sugar, eggs, and bacon grease. This is a recipe I grew up on, but it wasn’t something we ate often. It was a treat.
Nowadays I’m lucky to have it once a year. While most wouldn’t consider a salad to be comfort food, to me, this is the ultimate comfort food. It takes me back to my childhood. I think we all have foods like that, don’t we?
As far as I know, this is an old German recipe. However, after doing some research I’ve also read that it could have originated in Poland and/or been a Southern (USA) cuisine. Who knows?
Regardless, Wilted Endive is a family favorite. It’s such a delicious combination of flavors. I love the sourness of the vinegar, the sweetness of the sugar, and the creaminess that the eggs add. So good!
Want more green salads? Try these:
- Summer Berry Spinach Salad
- Roasted Carrot Salad
- Shaved Brussels Sprout Salad
- Pine Nut and Arugula Pesto Pasta Salad
Let me teach you how to make it the way my mom taught me.
How to Make:
For your convenience, I’ve provided a detailed ingredients list and instructions in the printable recipe card below.
- Begin by preparing your endive. Wash thoroughly and dry. Remove any hard stems and roughly chop. Add to a large bowl.
- Sprinkle the endive with the sugar, then top with sliced onion and two of the sliced hard-boiled eggs.
- Cook the bacon in a small frying pan over medium-high heat.
- Once the bacon is cooked and crispy, but not burnt, pour the hot bacon and bacon grease evenly over the endive.
- Add the water to the frying pan, then pour over the endive.
- Pour the apple cider vinegar onto the endive.
- Use your hands to massage the dressing into the endive to evenly combine.
- Add salt and pepper to taste.
- Decorate the top of the salad with the third egg.
- Serve immediately.
That’s it! You’ve just made Wilted Endive!
Variations:
Here are a few variations to this Wilted Endive recipe you might consider trying:
- Make it a meal. Add grilled chicken to make this salad a quick and easy dinner.
- Use a different green. Can’t find or don’t like endive. You can create this with head lettuce as well. In fact, any crispy/firm leafy green will work.
- Add croutons. Want a little extra crunch? Toss some croutons onto the finished salad.
Frequently Asked Question:
I’ve tried to anticipate any questions you may have about this recipe and have shared them below. Have other questions? Let me know in the comments area.
Can I make this salad in advance?
No. This is best enjoyed immediately after making.
Can I make this without sugar?
Maybe, but I wouldn’t. While not considered “healthy,” the sugar and bacon grease makes this recipe what it is. You could try using a bit less of each if you prefer.
Want a “healthier” salad? Try my Summer Berry Spinach Salad or Shaved Brussels Sprout Salad.
And You’re Ready to Enjoy!
If you’re looking for a new salad recipe to have as a treat, I definitely recommend giving this Wilted Endive a try. I just know you’re going to love it as much as my family and I do. Maybe it will become a new tradition in your home.
Happy cooking!
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Wilted Endive
Ingredients
- 1 head endive
- 1/3 cup sugar
- 1 small sweet white onion sliced
- 3 hard-boiled eggs sliced
- 6 slices bacon chopped into 1-inch pieces
- 1/2 cup water
- 1/2 cup apple cider vinegar
- kosher salt and pepper
Instructions
- Begin by preparing your endive. Wash thoroughly and dry. Remove any hard stems and roughly chop. Add to a large bowl.
- Sprinkle the endive with the sugar, then top with sliced onion and two of the sliced hard-boiled eggs.
- Cook the bacon in a small frying pan over medium-high heat.
- Once the bacon is cooked and crispy, but not burnt, pour the hot bacon and bacon grease evenly over the endive. Add the water to the frying pan, then pour over the endive. Pour the apple cider vinegar onto the endive.
- Use your hands to massage the dressing into the endive to evenly combine. This process will also break up the eggs, incorporating them into the dressing.
- Add salt and pepper to taste. Decorate the top of the salad with the third sliced egg.
- Serve immediately.
Yes, I remember my mom loved wilted endive. Hey, would your mom have a recipe for butterscotch icebox cookies? I can’t seem to get the dough the correct consistency. Mom’s came out firm before she refrigerated it. Also the flavor doesn’t seem as rich. I know her recipe had brown sugar, cream of tartar and it called for lard but she used Blue Bonnet margarine. Thanks for sharing your great recipes and ideas.
Oh my! My mother used to make this! I remember her telling me her grandmother would make it for her. She didn’t use eggs with it though. I can remember the smell of the hot vinegar right now! Yuuuuummmm. I just might need to make this. 🥰
This brings back such good memories. This was something my aunt used to make. Thank you for sharing.
That’s one of the things I love the most about old fashioned recipes. Enjoy!
xo Michael