Dandelion Greens Salad with Hot Bacon Dressing
Fresh dandelion greens salad tossed with warm, tangy hot bacon dressing — a bold, savory dish perfect for spring gatherings.
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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.
Notes
*Calories are approximate per serving
Servings: 4 servings
Calories: 240kcal
