Hot Cream Dressing
|Commercial sour cream||2 Tablespoon|
Fry bacon until crisp.
Remove from pan, drain, and set aside.
Pour off all but 2 tablespoons of bacon fat and stir in vinegar and sour cream.
Mix together egg yolk, water, and flour until smooth.
Stir into pan mixture and cook over a very low heat, stirring constantly, until dressing thickens.
Remove from heat and stir in sugar and salt.
Pour the hot dressing over resh, washed greens (either dandelion, endive, lettuce, or spinach or a combination of them) and scatter the crumbled bacon over the top.