Amish Endive or Spinach Salad Recipe with Bacon and Eggs

Endive or Spinach Salad

Amish Endive or Spinach Salad Recipe with Bacon and Eggs
Region / culture: Amish | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4


Endive or Spinach Salad
Endive or Spinach Salad

Endive or Spinach Salad is a classic dish that combines the freshness of leafy greens with the savory crunch of bacon and the richness of a warm bacon dressing. This salad is perfect for a light lunch or as a side dish for a dinner party.


The origins of Endive or Spinach Salad can be traced back to the early 20th century in the United States. It was a popular dish among the upper class, who enjoyed the combination of fresh greens with a warm, tangy dressing. Over the years, the recipe has evolved to include different variations and ingredients.


How to prepare

  1. Top the dish with sliced eggs.
  2. Cover it with hot Bacon dressing and serve.
  3. Brown the Bacon, remove it from the drippings, and crumble it.
  4. Combine Sugar and flour.
  5. Add egg, salt, vinegar, and water, and mix them together.
  6. Pour the mixture into the Bacon drippings and heat it, stirring constantly.
  7. Add the crumbled Bacon.


  • Substitute endive for spinach for a different flavor profile.
  • Add sliced mushrooms or cherry tomatoes for extra freshness.
  • Use a different type of vinegar, such as balsamic or red wine vinegar, for a unique twist.

Cooking Tips & Tricks

Make sure to wash the spinach thoroughly to remove any dirt or grit.

- Hard-boil the eggs until they are cooked through but still slightly soft in the center.

- Crumble the bacon just before serving to ensure it stays crispy.

- Be careful when making the warm bacon dressing, as it can easily burn if not stirred constantly.

Serving Suggestions

Endive or Spinach Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

Hard-boil the eggs by placing them in a pot of boiling water for 10 minutes, then immediately transfer them to an ice bath to stop the cooking process.

- Crumble the bacon by cooking it in a skillet until crispy, then draining it on paper towels before breaking it into pieces.

Ingredient Substitutions

Use turkey bacon or vegetarian bacon as a healthier alternative to traditional bacon.

- Substitute honey or maple syrup for sugar in the warm bacon dressing for a different flavor.

Make Ahead Tips

You can prepare the spinach and hard-boiled eggs ahead of time and store them in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the spinach leaves in a bowl and top with sliced eggs and crumbled bacon. Drizzle the warm bacon dressing over the salad just before serving.

Pairing Recommendations

Endive or Spinach Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the bacon dressing in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Endive or Spinach Salad contains approximately 250 calories.


Each serving of Endive or Spinach Salad contains approximately 15 grams of carbohydrates.


Each serving of Endive or Spinach Salad contains approximately 12 grams of fats.


Each serving of Endive or Spinach Salad contains approximately 10 grams of proteins.

Vitamins and minerals

Endive or Spinach Salad is rich in vitamins A, C, and K, as well as minerals like iron and calcium.


This recipe contains eggs and bacon, which may be allergens for some individuals.


Endive or Spinach Salad is a nutritious dish that is high in proteins and vitamins, making it a healthy choice for a meal or side dish.


Endive or Spinach Salad is a delicious and nutritious dish that is perfect for any occasion. With its combination of fresh greens, savory bacon, and tangy dressing, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was attending a potluck picnic with some dear friends. I had been asked to bring a salad, and I wanted to make something unique and delicious. As I perused my collection of recipes, one in particular caught my eye: Endive or Spinach Salad.

I had never tried making this salad before, but the combination of endive, spinach, bacon, and a tangy vinaigrette dressing sounded absolutely delightful. I recalled how I had come across this recipe many years ago, during a trip to the countryside. I was visiting a quaint little cafe, and the owner, an elderly woman with a twinkle in her eye, had shared the recipe with me after I had complimented her on the delicious salad she had served me.

As I gathered the ingredients and started preparing the salad, I could almost hear the clinking of plates and the chatter of the cafe patrons in the background. The aroma of sizzling bacon filled the kitchen, making my mouth water in anticipation. I carefully chopped the endive and spinach, mixing them together in a large bowl. I then added the crispy bacon bits, along with some cherry tomatoes and thinly sliced red onions for added flavor and color.

Next, I prepared the vinaigrette dressing, combining olive oil, red wine vinegar, Dijon mustard, and a touch of honey in a small jar. I shook the jar vigorously until the ingredients were well mixed, and then poured the dressing over the salad, tossing everything together gently to ensure that each leaf was coated with the tangy goodness.

As I took my first bite of the salad, I was transported back to that sunny afternoon in the countryside. The flavors burst in my mouth, the crunch of the endive and spinach perfectly complemented by the smoky bacon and the sweet tanginess of the dressing. It was like a symphony of tastes and textures, each ingredient harmonizing with the others to create a mouthwatering masterpiece.

I proudly brought the Endive or Spinach Salad to the potluck picnic, and it was an instant hit. My friends raved about the unique combination of flavors and textures, and many asked for the recipe. I happily shared it with them, knowing that this salad would now become a staple in their own culinary repertoire.

Over the years, I have made this salad countless times, tweaking the recipe here and there to suit my taste or to accommodate any dietary restrictions of my guests. But no matter how many variations I try, the memory of that first time I made the Endive or Spinach Salad always remains special to me.

As I sit here now, reflecting on that sunny summer day and the serendipitous encounter with the elderly cafe owner, I am grateful for the joy that cooking has brought into my life. Each recipe I have collected over the years holds a special place in my heart, a reminder of the people I have met, the places I have visited, and the memories I have created in my kitchen.

And so, I continue to cook and create, always on the lookout for that next delicious discovery that will tantalize my taste buds and warm my soul. Cooking is not just about nourishing the body; it is also about feeding the spirit, connecting us to our past and to each other through the simple act of sharing a meal. And for that, I am truly grateful.


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