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