Dandy Dandelion Greens Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An elderly Italian neighbour of ours gave me this recipe many years ago and I recently discovered her hand written card in my recipe box. Dandelions are plentiful here but you must be careful to only use those dandelions that have not been sprayed. Ingredients:
always use the leaves from young dandelions. if you can't obtain dandelion leaves then organic mixed greens work well. |
*i usually follow the rule of 3-4 small plants per person. |
2 slices of bacon per person, fried until crisp |
1 red onion, cut in half, then sliced into strips |
1 green bell pepper, halved and sliced into strips |
3 button mushrooms, brushed, stems trimmed and sliced or chopped |
dressing made of |
apple cider or raspberry vinegar - 1 tbsp. per serving |
olive oil - 1/2 tsp. per serving |
*quite honestly, i just eyeball the vinegar and olive oil and whisk them together with salt and pepper. |
salt and pepper to taste |
garnish |
parsley, basil or mint add a nice flavour. |
parmesan or feta cheese, sprinkled on top. |
Directions:
1. Fry bacon until crisp and drain on paper towel.
2. Reserve 1/2 of the bacon drippings in a large frying pan.
3. Add the dandelion greens, well washed and stems cut off.
4. Add salt, pepper and either fresh parsley, basil or mint.
5. Saute over medium high heat until limp.
6. Add red onion, green pepper and mushrooms.
7. Toss around for another minute or so to warm and mix everything up.
8. Then add the already whisked vinegar, olive oil, salt and pepper.
9. Give everything a quick toss.
10. Place either in a large salad bowl or on individual serving dishes, and crumble bacon over top.
11. Sprinkle herbs and Parmesan or feta cheese on top of prepared salad.
12. Fresh tomatoes on the side always adds flavour and colour.
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