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