dandelion salad with bacon dressing

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