The Ultimate Spring Dandelion Salad
 
 
Inspired by Alan Bergo, Forager Chef
Author:
Recipe type: Salad
Cuisine: French
Ingredients
  • 2 loosely cups of fresh dandelion greens. For wild dandelion harvest before the flowers form. For cultivated dandelion, cut longer pieces in 2 inch pieces
  • 2 slices of bacon cut into 1 inch slices
  • 1 tablespoon balsamic vinegar
  • 1 small clove of garlic minced
  • 2 large eggs fried or hard boiled eggs
  • Shavings of fresh parmesan cheese such as Parmigiano Reggiano(optional)
  • Fresh ground black pepper
  • ½ teaspoon maple syrup (optional if you life a hint of sweet)
  • 1 tablespoon fresh cut chives
  • A few sliced leaves of fresh mint, tarragon or basil if available
  • Garnish with 1 Dandlelion and chive flower, pull petals apart from stem and disperse over salad (optional)
Directions
  1. Wash and clean the dandelion greens and spin them dry. Make sure the greens are perfectly dry so they don’t dilute the dressing.
  2. Cut the greens into 1-2 inch pieces. If using cultivated dandelions, remove stems leaving the leafy upper portion.
  3. Fry bacon over medium heat, stirring occasionally, until crisp and the fat has rendered out.
  4. Drain off most of the fat, leaving about 2-3 teaspoons in the pan.
  5. Remove the pan from the heat, while it’s still very hot, add the vinegar and stir with a wooden spoon to remove the browned bits.
  6. Immediately pour the hot bacon-vinegar mixture onto the dandelion leaves and mix well, adding the maple syrup and herbs.
  7. Taste the salad and adjust the seasoning for salt, and pepper and acid(squeeze of lemon).
Recipe by Sage Creations Farm at https://sagecreationsfarm.com/the-ultimate-spring-dandelion-salad/