Wednesday, April 27, 2011

Dandelion Greens salad

I was excited to see the dandelion greens in the box this week - they're bitter, but I love them. Kenneth raises his eyebrows but will eat a few. I think part of my delight comes from turning something people think is just a weed into something tasty.

Tonight we had perogies with warm dandelion salad. For the salad:

1 bunch of dandelion greens, washed

4-5 strips bacon

1-2 pieces stale bread, in cubes

1/2 onion, chopped

1 clove garlic, minced

2 T olive oil

2 T red wine vinegar

1 t sugar

salt & pepper

Wash the greens. Cook the bacon in a pan until crispy. Don't drain. Remove bacon. Put bread cubes, onion and garlic in bacon grease. Cook until bread is crunchy & onion soft. Crumble bacon & return to pan. Whisk together oil, vinegar, sugar and lots of salt and pepper (more than you would normally use). Toss with greens. Pour warm bacon mixture and any leftover grease over salad; toss.

We didn't have bread so I used soy nuts to give crunch. I think it worked but the croutons are better. Don't skip the salt - it counters the bitterness. You can also toss the greens into the pan for a few minutes if you prefer them slightly blanched/wilted.


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