Dandelion Salad With Hot Bacon Dressing |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My Italian grandmother used to make dandelion greens and I HATED them. I more than likely STILL hate them! But here's a PA Dutch rendering of dandelion salad with hot bacon dressing. Gleaned from the pages of Good Earth & Country Cooking. Ingredients:
6 cups loosely packed young dandelion greens, washed and cleaned |
1/2 pound bacon |
6 eggs |
2 tablespoons cornstarch |
1 1/2 teaspoons salt |
3 tablespoons granulated sugar |
1/3 cup cider vinegar |
2 cups milk |
Directions:
1. Tear washed greens in a bowl.
2. Fry bacon until crisp and drain on paper towels reserving the fat.
3. Boil 4 of the eggs for 15 minutes OR until cooked through.
4. Crumble bacon.
5. Mix together dry ingredients.
6. Beat together the remaining eggs and the vinegar.
7. Stir in milk and 4 tablespoons hot bacon fat.
8. Bring to a boil stirring constantly with a wooden spoon and boil 1 minute.
9. Mix in half the bacon bits.
10. Cool dressing slightly.
11. Pour some of the hot dressing over the greens and toss lightly.
12. Garnish with shelled and sliced hard boiled eggs and remaining bacon.
13. Serve immediately with remaining dressing on the side.
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