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