Dandelion SaladSpring is just around the corner here in North America and that means dandelion salad with hot bacon dressing will soon be available. Although most consider dandelion to be a curse to a well manicured lawn the plant makes a wonderfull salad and is full of vitamins. Dandelion salad with hot bacon dressing is an old spring classic in this part of Pennsylvania, Make sure you pick when the leaves are young, before the dandelion sprouts a bloom. In fact dandelion greens are sold in farmer's markets around here. The receipe below is one of many. It can be used on other green salads as well.
Enough young dandelion leaves for 4 to 6 salads
5 pieces of bacon and drippings
1 1/2 cups water
2 Tbs flour
3 Tbs apple cider vinegar
5 Tbs sugar
1 Tbs yellow mustard
1 hard boiled egg
Wash the dandelion leaves really well. Spin to dry and set aside.
Fry the bacon and remove from the pan. Pour out about half of the drippings.
Mix the water, flour, vinegar, sugar, mustard and black pepper together in a bowl.
Add the mix to the remaining bacon drippings in the pan and cook over medium heat until thick. You may need to adjust the sugar to taste the dressing should be sweet enough to counter the bitterness of the dandelion greens (dip a leaf in the dressing to test the taste).
Pour the dressing over the dandelion greens while still hot. Crumble the bacon on top.