Endive Garden Salad
2 heads curly blanched endive
1/4 lb. bacon, diced
1 garlic clove, chopped
1/2 cup white wine
Separate the endive leaves, wash well, and spin dry. Place on serving plates.
Slowly fry the bacon pieces until brown. Remove the bacon from the pan. Pour off all but 3 Tbs. fat.
Sauté the garlic in the remaining bacon fat until lightly browned, and add the wine. Reduce the liquid by a third, then return the bacon to the pan. Pour the dressing over the endive on the serving plates.
Recipe by Ed Miller
from issue #26
The chive is a member of the onion family. It grows in clumps and reaches a height of 6–12 inches. It produces narrow, hollow leaves and attractive violet, globe-shaped flowers in May or June.
How to Grow
This bulbous plant can be propagated by dividing clumps (keep 4–6 bulblets per clump), planting seed, or planting bulbs similar to onion sets. Chives are perennial and will grow for many years. To prevent overcrowding, divide established plants every 2–3 years. Flowers can be removed to encourage foliage growth. In fall, transplant a clump into fresh potting mix and place indoors on a south or west window to enjoy fresh chives throughout the winter months. Allow chive plants to experience a freeze before digging clumps and potting. The resulting plants will be of better quality.
Green leaves give a mild onion-like flavor to many foods and often are blended with other herbs for salads, soups and omelets. Snip leaves throughout the growing season. They may be used fresh, dry or frozen. The flowers may be harvested too. The bulbs are not used.
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