Dandelion Salad with Bacon, Egg and Parmigiano Reggiano

A freshly picked dandelion salad is one of the joys of spring, made with crispy bacon, boiled eggs and the 30-month Parmigiano Reggiano, that help smooth the strong and assertive bitterness of danelions and characteristically bitter edge of radicchio. You could use all dandelions if you prefer or substitue baby spinach or arugula greens. Besides bacon, salami or other sausages are great for this salad too.

Salad	Dressing
8 slices Bacon 4 Eggs, boiled to your liking 100 g Dandelion greens 100 g Radicchio, thinly sliced 30-month Parmigiano Reggiano	1 Shallot, minced 1 tbsp Hazelnut oil 1 tsp Dijon mustard 1 tbsp Apple cider vinegar 50 ml Homemade broth Salt and freshly milled black pepper

In a medium skillet over low heat, cook bacon until brown and crisp, 5 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Return the skillet to the heat, add the minced shallot and sauté, stirring occasionally, for a minute, until slightly softened. Add the hazelnut oil, mustard, vinegar and broth and stir for about 1 minute, until bubbling and just the slightest bit reduced, scraping up the browned bits from the bottom of the pan. Taste and season.
Meanwhile boil the eggs in boiling water for about 8 minutes for hard-boiled eggs. Drain and rinse egg briefly under cool water until cool enough to handle. Peel and cut the egg in half.
Toss the dandelion greens and radicchio with salad dressing. Arrange on serving plates with the eggs, bacon and shave some Parmigiano-Reggiano over. Serve immediately.

37 comments:

Christine 14/4/22 01:03: Interesting salad.
Brian's Home Blog 14/4/22 01:14: That is one pretty salad!
Norma2 14/4/22 01:28: Angie, It's true, chicory is bitter, I would replace it with arugula
Tom 14/4/22 02:29: ...looks tasty.
DeniseinVA 14/4/22 02:35: Yum! This sounds so good Angie :)
kathyinozarks 14/4/22 03:03: thank for the recipe looks delicious-our dandelions are just beginning to bloom here
foodtravelandwine 14/4/22 03:08: I love your salad!....I need to plant dandelion since here everything is sprayed with chemicals....love it!!.....Abrazotes, Marcela
J.P. Alexander 14/4/22 04:11: Se ve muy rica y sana la ensalada. Te mando un beso.
Grace 14/4/22 07:07: Angie; Tomorrow I eat salad.
There's nothing like a nice plate of salad with various ingredients. Thinks!!
Cheers!
Nammi 14/4/22 09:28: yumm, looks very pretty and delicious. Maybe I should start making salads just to eat by myself :)
eileeninmd 14/4/22 11:39: Hello,
Thanks for sharing, I love all the salads Looks delicious. Take care, enjoy your day!
Nancy Chan 14/4/22 13:03: Beautiful salad. I don't know how dandelion tastes like.
New Classic r 14/4/22 13:14: I will have to get out to the Farmer's Market and look for dandelion greens. Your recipe would make a lovely, special lunch.
Whats Cookin Italian Style Cuisine 14/4/22 13:27: Wow this is unique to me, I have had the wine never anything like this bet its wonderful!
My name is Erika. 14/4/22 13:30: I'm interested in these dandelion greens. And your salad looks good. The best part, no dandelion greens, you could substitute other greens. Yummy!
2pots2cook 14/4/22 14:04: Healthy, healthy post-Easter salad for office! Thanks Angie!
Liz That Skinny Chick Can Bake 14/4/22 14:11: Such a gorgeous salad, Angie! With bacon, eggs and beautiful greens, it's perfect for spring!
Federica Simoni 14/4/22 14:25: Davvero ottima!
Kitchen Riffs 14/4/22 16:27: Haven't seen any dandelions in our market yet this year -- going to have to find a field. :-) This looks great -- thanks.
Cooking Julia 14/4/22 17:41: What a nice and fresh salad straight from the garden!
Bill 14/4/22 18:05: The salad looks tasty and healthy.
speedy70 14/4/22 19:40: Adoro queste insalatone che fanno da piatto unico!!!
DEZMOND 14/4/22 23:03: Perfect for spring!
Abbe@This is How I Cook 15/4/22 04:37: Salivating! My mom used to make a bacon spinach salad that we just loved. I have no doubt I'd love this, too!
Sherry's Pickings 15/4/22 04:42: i really shall have to go foraging when spring comes along!
Rose world 15/4/22 11:40: That looked good. Definitely an unusual salad in this part of the world.
Chef Mimi 15/4/22 14:23: That is just beautiful! I love all of the ingredients.
David 15/4/22 19:05: Angie, It's been a long time since I've had a dandelion salad! My mother would make one up once in a while. I like your version with all the other textures and flavors! The first time I became inebriated was when I was 15 and drank a Hungarian step relative's dandelion wine... Ahhh, memories. Take Care, Big Daddy Dave
David M. Gascoigne, 15/4/22 23:19: This looks like a great salad, stacked with nutrition, that could be modified in several different ways to suit one's own taste, while maintaining the fundamental concept. It won't be long before dandelions are everywhere! And given the high cost of food anything that can be picked for free is very welcome.
Lowcarb team member 15/4/22 23:51: A colourful plate of food.

All the best Jan
P-and-P 16/4/22 13:35: I've often heard about dandelion salad, but I haven't tried it myself yet. Yours looks great. :)
Tisa Jacob 16/4/22 16:39: This looks so delicious Angie. I love the addition and balance of eggs and bacon with the pungent greens.
Gosia 16/4/22 19:17: Wow very intetesting happy Easter from Poland
bread&salt 16/4/22 22:06: What a beautiful colorful salad! It looks so healthy and hearty.
tigerfish 19/4/22 01:57: You mean you picked the dandelion fresh from the fields too? Too lucky! :D
Roz | La Bella Vita Cucina 1/5/22 02:33: `Angie, for whatever reason of nature, we don't have many dandelions at all in our pastures. Lots of spring clover though that our horses love. I know the health benefits of dandelion amd just bought a box of dandelion root tea. If I could find some fresh dandelions, I'd love to make this salad! Thank you for sharing this!
Noob Cook 3/5/22 13:19: My kind of salad! It makes a satiating low-carb meal.