Dandelion Bacon Salad
This is a great way to incorporate wild greens into your diet. If you harvest wild greens be sure to get them from “clean”, unsprayed areas.
- 1/4 c. lemon juice or vinegar
- 1/4 c. honey or sugar, more or less to taste
- 1/8 tsp. salt
- 1/2 c. evaporated milk (or fresh, raw whole milk)
- 4 slices bacon
- 1 Tbsp. flour
- 8 c. dandelion greens chopped
- hard cooked egg chopped
- Blend lemon juice or vinegar, honey or sugar, and salt in a bowl. Stir in evaporated milk
- Fry 4 slices bacon in a large frypan and drain on paper towel. Remove all but 1 Tbsp. bacon fat from the pan. Crumble bacon and set aside.
- Add flour to reserved bacon fat in the fry pan, heat, and stir until smooth. Slowly stir in the dressing mixture. Heat and stir until thickened. Turn off heat but leave pan on the burner.
- Add dandelion greens to warm dressing and stir gently to coat. Garnish with bacon and chopped hard-cooked egg.
You can substitute escarole, endive, or Boston lettuce for the dandelion greens. Other choices include any of the dark leafy greens and suitable weeds like lambsquarter, dock, and amaranth (pigweed).
Other optional garnishes include red onion rings, mushrooms, or dried cherries.