Dandelion and Bacon Salad
This is the traditional method of serving dandelion greens. For this salad you should find small leaves from plants that have not flowered yet. If you prefer a vegetarian salad, simply replace the bacon with some grated or shredded Parmesan cheese.
Serves: 4
9 ounces fresh young dandelion greens
4 to 5 slices good bacon, diced in very small pieces
2 tablespoons extra virgin olive oil
1 tablespoon dry white wine
Salt and pepper to taste
1 tablespoon white wine, cider or rice vinegar
Optional: 2 hard-cooked eggs
In a large salad bowl, prepare a simple vinaigrette by whisking together olive oil, white wine, salt and pepper. Add dandelion greens and toss with dressing. Arrange quartered cooked eggs in a decorative pattern on top of the salad.
Cook bacon in a large skillet over medium heat until thoroughly browned. Pour off half the grease. Return bacon to heat and add vinegar to bacon pan. Scrape the yummy bits of cooked bacon off the bottom of the pan while the vinegar boils and sputters. Pour entire contents of skillet over top of salad. Serve immediately.
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