Dandelion Greens Salad with Hot Bacon Dressing
Friends, let’s talk about dandelions — and more specifically, dandelion greens salad..
Yes, those dandelions. The little yellow guys you spent your childhood blowing into the wind (or your adulthood cursing as they took over your lawn). Turns out, they’re not just here to cause trouble — they’re here to feed you! And trust me, once you toss their greens in a tangy, smoky, life-changing hot bacon dressing, you’ll be rooting for them to pop up everywhere.
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First, Meet the Star: Dandelion Greens
Dandelion greens are like the sassy cousin of spinach — peppery, a little wild, and full of personality. They’re packed with vitamins A, C, and K, along with a ton of minerals that your body will thank you for later. The flavor is bold, a little bitter, and begging for a rich dressing to tame it.
Enter: Hot Bacon Dressing — the hero we didn’t know we needed.
Why Hot Bacon Dressing is Basically Magic
Imagine this: smoky, salty bacon bits, swimming in a warm, tangy-sweet vinaigrette, poured over crisp greens just long enough to soften them slightly but not so long that they lose their bite. It’s a flavor explosion that’s savory, a little sweet, a little tangy, and a whole lot of heck yes.
And making it is almost suspiciously easy. Bacon fat + a little vinegar + a touch of sugar + some mustard = pure alchemy.
The Quick and Dirty How-To Make Dandelion Greens Salad
- Fry up some thick-cut bacon until it’s crispy. Remove the bacon and leave a few tablespoons of the fat behind.
- Stir a bit of sugar, Dijon mustard, and apple cider vinegar into the hot bacon fat until it gets glossy and smells like dreams.
- Toss those chopped dandelion greens into a big bowl.
- Pour the hot dressing right over, and watch the greens get just the tiniest bit wilty.
- Top with the crispy bacon crumbles, a hard-boiled egg, fresh spring onion, and maybe — just maybe — a finely sliced fresh radish if you’re feeling fancy.
Hot Tips (Pun Intended)
- Pick young dandelion greens if you can — they’re less bitter than the older, bigger leaves. Look for ones that haven’t flowered yet.
- If dandelions aren’t in season or you can’t find them (or you just can’t bear the thought of harvesting your own), arugula or baby kale make sassy substitutes.
- Add a sprinkle of goat cheese, a sliced fresh radish, or a handful of toasted nuts for bonus points.
Why You’ll Fall in Love
Eating a dandelion greens salad with hot bacon dressing feels a little rebellious, a little nostalgic, and entirely delicious. It’s a salad that says, “I respect my vegetables, but I’m still here for a good time.” Plus, it’s proof that sometimes the best things in life are the ones growing right under our feet. BONUS! Pick those beautiful dandelion flowers and make a batch of delicious homemade DANDELION JELLY. Tastes just like honey!
So the next time you see a patch of sunny dandelions waving at you from across the yard, don’t get mad — grab a basket and get picking. Dinner’s about to get a whole lot more exciting.
Dandelion Greens Salad with Hot Bacon Dressing
Ingredients
For the salad:
- 1 large bunch dandelion greens (about 8 cups) washed and dried
- 8 sliced thick cut bacon, cooked until crisp and chopped
- 4 hard boiled eggs, sliced
- 4 spring onions, chopped (or thinly sliced shallot)
- 4 red radishes, thinly sliced
- salt and pepper to taste
For the dressing:
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup bacon drippings
Instructions
- In a skillet, cook 8 slices bacon until crisp. Remove from pan, reserving 1/4 cup drippings and bits on bottom of pan.
- In a bowl, whisk sugar, water, apple cider vinegar, and cornstarch until smooth and well combined.
- Carefully, add vinegar mixture to the bacon drippings in the skillet. Heat over medium high heat until mixture comes to a boil. Stir constantly, scraping up the bacon bits on the bottom of the pan.
- Continue to cook until mixture thickens.
- Place dandelion greens in a large bowl. Spoon hot dressing over greens and toss until greens wilt slightly.
- Divide greens into 4 serving dishes. Add hard boiled egg, chopped bacon, sliced green onion, and radishes to each. Serve immediately.
