Dandelion Salad With Eggs And Bacon Recipes

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DORA'S DANDELIONS



Dora's Dandelions image

Dandelions are a healthy, wonderful way to ring in the spring. You can find dandelion greens in the store but fresh picked are the best. Make sure to get them early in the spring for the most tender greens! Yes, the little flower buds are edible.

Provided by KASIA2

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 12

Number Of Ingredients 10

5 pounds white potatoes, peeled and cubed
3 tablespoons butter
salt and pepper, to taste
1 pound bacon, diced
1 pound torn dandelion greens
1 medium onion, diced
1 egg, lightly beaten
½ cup white vinegar
1 tablespoon white sugar
1 tablespoon all-purpose flour

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
  • In a large bowl gently toss together the dandelion greens and onion.
  • In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the diced bacon and flour, and whisk for about 1 minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.9 g, Cholesterol 48.9 mg, Fat 20.8 g, Fiber 6 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 381.9 mg, Sugar 3.9 g

DANDELION SALAD WITH WARM BACON DRESSING



Dandelion Salad with Warm Bacon Dressing image

Categories     Salad     Leafy Green     Quick & Easy     Bacon     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

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, BACON AND EGG SALAD



Dandelion, Bacon and Egg Salad image

Provided by Celia Barbour

Categories     quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisèe
Chives, snipped, optional

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.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams

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