Dandelion Bacon And Egg Salad Recipes

DANDELION SALAD WITH EGGS AND BACON

Steps:

• Gather your dandelion greens and wash them thoroughly, then drain off excess water.
• Place your eggs in a pot with cold water and bring to a boil. Cook them for about 10 minutes, until hard-boiled. Drain and cool, then peel and slice.
• Cook potatoes with peel on in a pot of water. Once cooked through, drain them, peel and slice them.
• In a pan, fry bacon strips until crispy on both sides. Remove from pan and place on a paper towel to drain. Once cooled, crumble into smaller pieces.
• To the same pan, add the sliced potatoes and roast them on the bacon grease on both sides, until slightly crispy.
• Combine your salad: in a bowl, place your dandelion greens, add sliced hard-boiled eggs, fried bacon crumbles, and potatoes. Season to taste with salt and pepper and dress with vegetable oil and balsamic vinegar.
• Toss to combine and serve.

DANDELION, BACON AND EGG SALAD

Steps:

• In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
• Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
• Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
• Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.

DANDELION SALAD WITH WARM BACON DRESSING

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS

Steps:

• Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
• Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
• Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
• Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
• Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.