Eating Weeds--Phase Two

We tried eating dandelions cooked with potatoes and chives a couple of nights ago and they were great. Kim thought we should try them made into a salad, so we did that last night and it was great!

I made it like a spinach salad with warm bacon dressing. I tossed a lot of fresh gathered, cleaned young dandelion greens, chopped into bite sized pieces, and tossed with boiled eggs, crumbled bacon, thin sliced onions, black olives and a few sliced mushrooms. The dressing was made from bacon grease, mustard, red wine vinegar, a little honey, fresh ground pepper and salt. It was terrific. The dandelions have a little heavier flavor than spinach, and make a terrific salad.

We enjoyed the salad with a small roast cornish hen, rice with mushroom gravy, fresh corn on the cob and a nice Chardonnay. Yummmm.

Kim, you were right. The dandelion greens are great as a fresh salad. In fact, it was so good, and hearty, next time, I'm making twice as much salad and forget the rest of the meal. We'll feast on salad alone.