Dandelion greens can add a punchy bitterness when added to salads and make the most delightful play with creamy poached eggs or the hard-boiled version, hot buttered potatoes, and salty bacon. One of the most popular dandelion salad recipes combines all of these to make a sublime spring salad.
Dandelion greens are usually enjoyed for their bitter taste but if you want to tame the bitterness, you can dip the leaves in cold water, cover them with a cotton cloth, and refrigerate for a few hours. This will not just leach away some of the bitterness, but also give it the crispness required for a good salad. The other popular way of removing the sharp taste is by sautéing the greens.
- 1 lb dandelion greens stem removed
- 2 eggs hard-boiled
- 2 potatoes boiled
- 1/4 cup kidney beans drained and rinsed
- 5 bacon slices
- 2 tbsp cider vinegar
- 2 tbsp shallot finely chopped
- 1 tbsp Dijon mustard  optional
- 1/2 tsp black pepper freshly ground
- salt as per taste
- First, assemble the salad in a large bowl. Start by laying the cleaned dandelion greens. You can cut the leaves into 2-inch length for a better presentation.
- Quarter the eggs and potatoes and lay it on the greens. Add the kidney beans.
- To make the salad dressing, cook the bacon in a large heavy skillet till golden and crisp. Transfer to a cutting board and chop it finely. Reserve the bacon fat.
- In a small bowl, whisk together cider vinegar, shallot, Dijon mustard, bacon fat, salt, and pepper. Since the bacon fat is salty, you may want to go easy on the salt.
- Drizzle the dressing on the assembled salad and toss to coat the greens well. Sprinkle the chopped bacon on top.
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