58. HOT BACON DRESSING

serves four to six

This dressing is wonderful over sharp or slightly bitter tasting greens such as dandelion, curly endive or escarole.


2-3 strips bacon
1/2 cup sugar
1/2 cup vinegar
1/2 cup water
2 eggs, beaten
6-8 cups greens, washed

Cut bacon into small pieces. Brown in large frying pan. Remove pan from heat and cool. In a small bowl, mix together sugar, vinegar and water. Add beaten eggs and mix well. Pour mixture into cool frying pan. Stir constantly. Then cook over medium heat until cooked through, stirring. Remove pan from heat. Add greens and toss well until slightly wilted and covered with dressing.


courtesy of: Pete Smith, Bartlett's Ocean View Farm Cookbook. Nantucket: Nantucket Press, 1994, p. 81.