- 12 slices bacon, diced
- 3 medium heads curly endive
- 4 quarts water
- 2 1/4 teaspoons salt, divided
- 2 tablespoons cider vinegar
- 3 tablespoons finely chopped onion
- 1/4 teaspoon pepper
- 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 the 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. Drain. Stir in bacon, reserved drippings, vinegar, onion, pepper and remaining salt; mix well. Serve immediately.