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Misc. salads

Dandelion Leaf Salad
Ingredients
This salad is traditionally served on the first of May, when young dandelion leaves are ready for picking. Recipe may be halved.
4 oz. dandelion leaves, bottom stems removed from large leaves, rinsed and patted dry
4 oz. thick-cut Bacon slices, cut crosswise into 1/4 inch strips
1 Tbsp. extra-virgin olive oil
1/3 cup finely chopped shallot, or yellow onion
3 Tbsp. white wine vinegar
Pinch salt
1/8 tsp. freshly ground black pepper
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Dandelion Leaf Salad

Dandelion Leaf Salad

Dandelion Leaf Salad
  • Servings:Serves 4
  • Prep Time:18 minutes
  • Cook Time:10 minutes
directions
Note: Yellow onion may be substituted for the shallot.
1. Put dandelion leaves into a large salad bowl. Set aside.
2. Heat a small skillet over medium heat. Add bacon and cook until crisp, 8 to 9 minutes. Remove bacon with a slotted spoon; drain on paper towel. Pour off all but 1 Tbsp. fat from skillet.
3. Add olive oil to skillet, then shallot or onion. Cook for 1 minute, then add vinegar, salt, and pepper. Bring to a boil. Remove dressing from heat, pour over dandelion leaves, and toss to coat. Crumble reserved bacon, scatter over greens, and toss again. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009
 
 
 
 
 
 
 
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