Dandelion and bacon salad
"Recipe source: Fresh from the Farmer's Market. Whole Foods sometimes sells organic dandelions -- without pesticides."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (403.3 g)
- Calories 918
- Total Fat - 43.4 g
- Saturated Fat - 15.6 g
- Cholesterol - 533.6 mg
- Sodium - 1759.9 mg
- Total Carbohydrate - 78.7 g
- Dietary Fiber - 5.1 g
- Sugars - 8.4 g
- Protein - 50.8 g
- Calcium - 485.8 mg
- Iron - 8.6 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Wash the dandelion greens, discarding any bruised ones and any thick stems (for this recipe you need tender thin stems). Tear large leaves in half or thirds and then dry them in a salad spinner. You need 1/2 pound trimmed greens. Place the greens in a large salad bowl.
Step 2
In a saucepan over medium high heat place the eggs in cold water to cover and then bring to a boil; cover and set aside for 10 minutes; drain and run under cold water and then peel and chop the eggs and place in a small bowl along with the mayonnaise, capers, 1 tablespoon chives, salt and pepper. Stir to combine.
Step 3
Toast the bread on both sides using a toaster or broiler and then top each toast with some of the egg salad, sprinkling with more chives and set aside.
Step 4
In a skillet over medium low heat saute the bacon until it crisps. Transfer the bacon and the fat to the bowl with the dandelion greens. With skillet off heat, add 2 tablespoons of the vinegar and then stir quickly and then pour over the salad; toss. Season to taste with salt and pepper; toss.
Step 5
Transfer to serving bowl and serve along with the egg salad toasts.
Tips
No special items needed.
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