Read our article about uses for dandelions and ready to start foraging your yard for dandelion? Try this amazing Dandelion Salad recipe!
Dandelion Salad with Bacon, Eggs and Feta
Yield: 6 Servings
Time: 20 Minutes
1 tablespoon sherry vinegar
2 tablespoons lemon or lime juice
2 garlic cloves, minced
2 teaspoons ginger, grated
2 tablespoons mustard, Dijon works best
Salt and ground black pepper
4 tablespoons extra-virgin olive oil
4 hardboiled eggs, chopped
6 ounces bacon, chopped
2 ounces feta cheese
6 ounces dandelion greens, washed
Make the vinaigrette by whisking together the sherry vinegar, lime or lemon juice, garlic, ginger, a pinch salt and pepper, Dijon mustard, and olive oil.
Heat a skillet over medium-high heat. Add the bacon and let it begin to brown and sizzle, reduce heat and cook for about 5 minutes, until bacon is crisp. Remove bacon from the pan and keep warm.
Cut the hard-boiled eggs into wedges. Put them in a bowl, season with salt and pepper and toss them until coated in 1-2 tablespoons of the vinaigrette.
Put dandelion greens in a large shallow bowl. Add up to 3 tablespoons of vinaigrette and toss to coat the leaves well. Garnish salad family-style with bacon, hard-boiled eggs and feta.