Eating dandelion greens might sound like a food trend hailing from a fancy kitchen in a big city, but the dish has deep run roots in Appalachia. In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Beat well; pour into the skillet. Place into a large mixing bowl and set aside. Mix the 2 beaten eggs, vinegar, salt, sugar, and cornstarch together in a saucepan. Drain, cool under running cold water and peel off the shell while still warm. Chances are this version would taste fantastic drizzled over boiled new potatoes for an easy side dish. And, the garlic-infused tangy dressing makes them just… Irresistible. 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. The Amish and Pennsylvania Dutch folks make a dressing with warm bacon that’s similar to a German-style hot potato salad dressing. Pour some of the dressing over the salad. Set aside. Blend the soft patotoes in their liquid with an immersion blender (without mashing tem to a puree). Discard all but 2 tablespoons of drippings. Using a slotted spoon, transfer bacon to a paper towel, reserving fat. Shake well to mix. Lower the eggs into a small pan of simmering water and cook for 7 minutes until softly boiled. Pour this dressing over spinach, endive, or regular salad greens with some dandelion garnished on top. Arrange the dandelion salad blended with the warm dressing in soup plates and sprikle with the roasted toast and bacon cubes. Fry the bacon until tender crisp, then break or cut the bacon into bits. This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple Crumble the bacon over the top. 1/2 lb torn Dandelion greens. To make the hot bacon dressing, put the pork fat in a saucepan and heat over medium-high heat until smoking. In a holler in Eastern Kentucky my grandmother served a warm wilted dandelion greens salad made in a cast iron skillet with hot bacon dressing and served with a side of cornbread. Remove and drain on paper towels. Top with the sliced hard-boiled eggs and the remaining bacon. Add this mixture to the frying pan, place over the heat, and cook until thickened. Stir in milk and 4 tablespoons hot bacon fat. Hot Bacon Dressing over Dandelion. 1/2 red onion chopped. It wouldn't be spring without a PA Dutch Spring Tonic, ham and dandelion supper with hot bacon dressing and boiled taters! 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. Flavour this dense sauce generously to taste. Combine the greens, eggs and bacon in a large salad bowl and drizzle over the dressing. Beat well. Remove dressing from heat and stir in half of the reserved cooked bacon. Serve the remainder in a side dish to pour over the salad. My grandmother LOVED hot bacon dressing over tender, young dandelion greens. Mix well, and season with salt and pepper to taste. Pennsylvania Dutch Hot Bacon Dressing We’re going Dutch today with the flavors of sweet and sour in a Pennsylvania Dutch Hot Bacon Dressing. Meanwhile, in a skillet, fry bacon until crisp. To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. It uses flour and eggs and quite a bit of simmering on the stove. Pour the warm dressing over the salad … Return skillet to … Pour the hot dressing immediately over the greens. Beat the eggs in a small bowl. 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 . This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. If dressing seems too thick at this point, add a few tablespoons of water. And knowing that they are a super healthy food makes them even more appetizing to … Garnish with shelled and sliced hard boiled eggs and remaining bacon. Dressing. Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. In my family, we prepare the Sweet and Sour Bacon Dressing more as a gravy to be served over boiled potatoes that often serves as a side dish to fried country ham. Add mustard, vinegar, salt, olive oil, 1 tsp Stir in the bacon bits. Cut each egg in half. Add the onion cubes, oil and bacon fat, blend with chopped parsley and spices. I just love the bitter, distinctive taste of dandelions. We never treated our lawn with any chemicals, just let Mother Nature take her course. Dandelion’s bitter leaves, root, and flowers are cleansing to the liver and lymphatic system. Hot Bacon Dressing for Salad. Whisk together all the ingredients for the dressing. 2 tomatoes choppoed. Place the eggs into an electric kettle and cover with … 1/2 t dried basil. Mix flour and water in jar. Although any type of dressing can be used on dandelion salad, a warm bacon dressing or a cold vinaigrette is most common. hard boiled egg. Fry the bacon until crisp. Pennsylvanians love the flavor of sweet and sour that have been given to us by the Mennonite and Amish communities known as Pennsylvania Dutch. bacon dressing for dandelion, endive, kale, spinach Cut bacon into tiny pieces and brown over low heat in a large, heavy skillet. Add hard-boiled eggs and sliced onions to salad… In this salad, bitter dandelion greens contrast wonderfully with salty, decadent, almost crispy pancetta. Makes about 1-1/2 cups. 6 cups loosely packed young dandelion or spinach greens, roots trimmed, washed and cleaned. Top salad with remaining cooked bacon. Mix in half the bacon bits. Add sugar, vinegar, and water. Set aside. For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Remove the stems from the spinach and wash, drain and pat dry thoroughly. As a result, had lots of safe, edible greens growing out back of the house. Remove from pan, leaving about 1 tablespoon of grease in the frying pan. Fry bacon. Hot bacon dressing – 4 slices of bacon, chopped small – 2 tablespoons of olive oil – 2 tablespoons of apple cider vinegar – 2 teaspoons of Dijon mustard Drain, reserving 1 to 2 tablespoons bacon fat. Bacon dressing is normally made out of chopped, fresh bacon fried in oil, as well as onions or shallots, sugar, salt, and sherry or cider vinegar. Cool dressing slightly. Add remaining ingredients and cook to … To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Whisk and cook over medium heat until slightly thickened. If there be more than 1/2 cup, pour off excess drippings. Wash dandelion greens thoroughly; drain and place in a large salad bowl. Salad elements are generally tossed to combine. Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite--easily tamed with bacon and cheese in this salad. Perfect for what the body needs after a long winter. Pour some of the hot dressing over the greens and toss lightly. Dandelion Salad. Add to pan with reserved bacon fat. Chill. It works equally well with kale or romaine lettuce when the other greens are not available. Serve dressing hot over greens, or allow to cool and serve warm. 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