The Ultimate Spring Dandelion Salad
Inspired by Alan Bergo, Forager Chef
Author: Paola Legarre
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
- Wash and clean the dandelion greens and spin them dry. Make sure the greens are perfectly dry so they don’t dilute the dressing.
- Cut the greens into 1-2 inch pieces. If using cultivated dandelions, remove stems leaving the leafy upper portion.
- Fry bacon over medium heat, stirring occasionally, until crisp and the fat has rendered out.
- Drain off most of the fat, leaving about 2-3 teaspoons in the pan.
- 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.
- Immediately pour the hot bacon-vinegar mixture onto the dandelion leaves and mix well, adding the maple syrup and herbs.
- Taste the salad and adjust the seasoning for salt, and pepper and acid(squeeze of lemon).
Inspired by Alan Bergo, Forager Chef