And, the garlic-infused tangy dressing makes them just… Irresistible. It wouldn't be spring without a PA Dutch Spring Tonic, ham and dandelion supper with hot bacon dressing and boiled taters! My grandmother LOVED hot bacon dressing over tender, young dandelion greens. 1/2 lb torn Dandelion greens. Blend the soft patotoes in their liquid with an immersion blender (without mashing tem to a puree). Hot Bacon Dressing for Salad. Top with the sliced hard-boiled eggs and the remaining bacon. If there be more than 1/2 cup, pour off excess drippings. Using a slotted spoon, transfer bacon to a paper towel, reserving fat. Remove from pan, leaving about 1 tablespoon of grease in the frying pan. Remove and drain on paper towels. Beat well. For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Serves 4 to 6. Stir in the bacon bits. Chill. Fry the bacon until tender crisp, then break or cut the bacon into bits. Dandelion Salad. In this salad, bitter dandelion greens contrast wonderfully with salty, decadent, almost crispy pancetta. Add remaining ingredients and cook to … 2 tomatoes choppoed. Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry. Pour the warm dressing over the salad … Mix the 2 beaten eggs, vinegar, salt, sugar, and cornstarch together in a saucepan. Discard all but 2 tablespoons of drippings. Arrange the dandelion salad blended with the warm dressing in soup plates and sprikle with the roasted toast and bacon cubes. Serve the remainder in a side dish to pour over the salad. Wild greens like dandelion are often served with a Sweet and Sour Bacon Dressing, with hard boiled eggs, chopped spring onion, and sometimes fresh garden radishes. Set aside. It uses flour and eggs and quite a bit of simmering on the stove. the vinaigrette for the bacon parmesan dandelion salad I like keeping salad dressing as simple as possible, following the basic rules of making a good vinaigrette . Pennsylvanians love the flavor of sweet and sour that have been given to us by the Mennonite and Amish communities known as Pennsylvania Dutch. Stir in milk and 4 tablespoons hot bacon fat. Set aside. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Add sugar, vinegar, and water. I just love the bitter, distinctive taste of dandelions. Cool dressing slightly. Cut each egg in half. This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple A southern classic, wilted lettuce salad was the way grandmothers used to make do with what they had but the combination of bacon grease (yes that's what I said), vinegar, and sugar makes the most divine dressing served warm over greens. Whisk and cook over medium heat until slightly thickened. Mix flour and water in jar. Crumble the bacon over the top. 1/2 t dried basil. Add hard-boiled eggs and sliced onions to salad… Beat well; pour into the skillet. Add this mixture to the frying pan, place over the heat, and cook until thickened. Shake well to mix. bacon dressing for dandelion, endive, kale, spinach Cut bacon into tiny pieces and brown over low heat in a large, heavy skillet. Dressing. Beat the eggs in a small bowl. Mix well, and season with salt and pepper to taste. Add the onion cubes, oil and bacon fat, blend with chopped parsley and spices. Fry bacon. Pour some of the dressing over the salad. Dandelion’s bitter leaves, root, and flowers are cleansing to the liver and lymphatic system. Remove dressing from heat and stir in half of the reserved cooked bacon. Salad elements are generally tossed to combine. Return skillet to … Pour some of the hot dressing over the greens and toss lightly. Place the eggs into an electric kettle and cover with … Lower the eggs into a small pan of simmering water and cook for 7 minutes until softly boiled. We never treated our lawn with any chemicals, just let Mother Nature take her course. As a result, had lots of safe, edible greens growing out back of the house. Garnish with shelled and sliced hard boiled eggs and remaining bacon. Flavour this dense sauce generously to taste. Chances are this version would taste fantastic drizzled over boiled new potatoes for an easy side dish. Place into a large mixing bowl and set aside. To make the hot bacon dressing, put the pork fat in a saucepan and heat over medium-high heat until smoking. Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Drain, cool under running cold water and peel off the shell while still warm. To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. Fry the bacon until crisp. 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