It was a hot 80 degrees yesterday. Downright sweaty for April.
I made some salad for supper. I was the only one that liked it. Fine by me! I gathered the dandelions earlier in the day and realized I almost missed my chance to make this, like I do every year. It’s important to get young dandelion greens. You don’t want them to have big buds on them. Best to get them before they bud at all. Mine had some buds at the base of the plants but the greens weren’t too bitter.
When gathering dandelions, you want to cut the plant just below the surface of the dirt so that you get that white crown with the leaves. I had to cut off some of my crowns to get the little buds out but I prefer if the crowns are left on. Not sure why. Guess I like them. So gather your greens and then wash them really well. I rinsed mine 3 or 4 times and picked out the dead leaves and grass. I had myself a tasty, fresh salad!
Dandelion Salad with Hot Bacon Dressing
adapted from my mom’s recipe
5 cups young dandelion greens, washed and picked through
3 hard boiled eggs, sliced
2 slices bacon
1 raw egg
3 T honey
2 T cider vinegar
2 T water
Fry the bacon in a skillet until crisp. Remove bacon but let fat in pan. Whisk together the raw egg, honey, vinegar, and water. Temper the eggs with the hot fat and then while whisking, pour everything back into the hot pan and cook until thick, whisking the whole time. Immediately pour the hot dressing over the dandelions. Garnish with the bacon and hard boiled eggs. Eat immediately.