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Unlike other wilted versions, this salad is not sweet. Vinegar and bacon give it old-fashioned savory goodness

Wilted Curly Endive

12 bacon strips, diced

3 medium bunches curly endive

4 quarts water

2 1/4 teaspoon salt, divided

2 to 3 tables cider vinegar

3 tablespoons finely chopped onion

1/4 teaspoon pepper

1. Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings.
2. 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 boil. Add endive; cover and cook for 3 minutes. Drain.
3. Stir in bacon, reserved drippings, vinegar, onion, pepper and remaining salt; mix well. Serve immediately.

Makes 6 servings.