As I continue on with my foraging recipe spree we find ourselves with dandelion greens. Yes, you can go out to your front lawn and pick them but more likely than not they will be tough and bitter. Take the time to go to a forest or coulee in early summer for some nice tender greens. The bitterness is offset with the vinegars. And bacon can make anything fit for the dining room table.
Dandelion Green Salad with Warm Bacon Vinaigrette
4 c. dandelion greens 1 L
4 slices bacon
2 tbsp. red wine vinegar 30 mL
1 1/2 tbsp. cider vinegar 22 mL
1 tsp. grainy mustard 5 mL
2 hard boiled eggs, quartered
Cook bacon in a heavy skillet until crisp. Transfer to a paper towel to drain.
Discard all but about two tablespoons of bacon fat.
Add vinegars and mustard to the hot skillet and scrape up all the tasty brown bits on the bottom of the pan. Season with salt and pepper, to taste. This dressing is now ready to use.
Toss the dandelion greens with the warm bacon vinaigrette and arrange in a bowl or on a platter. Top with quartered boiled eggs and crumbled bacon. Serve immediately.