EASTER DANDELION SALAD (SALADE DE PISSENLIT PASQUALE)
Provided by Marian Burros
Categories salads and dressings
Time 45m
Yield Ten servings
Number Of Ingredients 10
Steps:
- Wash, clean and trim the dandelion greens. Soak for 30 minutes in cold water. Dry and put them in a salad bowl.
- Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
- Discard the drippings and add the vinegar to the hot skillet. Bring to a boil and pour over the dandelions. Cover the bowl for five minutes.
- Mix the oils, mustard, salt and pepper into the salad.
- Saute the croutons in the butter and sprinkle on top of the salad.
- Arrange sliced eggs around the edge of the salad.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams
DANDELION SALAD
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
- Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.
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