© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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.
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- 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.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Interesting salad.
ReplyDeleteThat is one pretty salad!
ReplyDeleteAngie, It's true, chicory is bitter, I would replace it with arugula
ReplyDelete...looks tasty.
ReplyDeleteYum! This sounds so good Angie :)
ReplyDeletethank for the recipe looks delicious-our dandelions are just beginning to bloom here
ReplyDeleteI love your salad!....I need to plant dandelion since here everything is sprayed with chemicals....love it!!.....Abrazotes, Marcela
ReplyDeleteSe ve muy rica y sana la ensalada. Te mando un beso.
ReplyDeleteAngie; Tomorrow I eat salad.
ReplyDeleteThere's nothing like a nice plate of salad with various ingredients. Thinks!!
Cheers!
yumm, looks very pretty and delicious. Maybe I should start making salads just to eat by myself :)
ReplyDeleteHello,
ReplyDeleteThanks for sharing, I love all the salads Looks delicious. Take care, enjoy your day!
Beautiful salad. I don't know how dandelion tastes like.
ReplyDeleteI will have to get out to the Farmer's Market and look for dandelion greens. Your recipe would make a lovely, special lunch.
ReplyDeleteWow this is unique to me, I have had the wine never anything like this bet its wonderful!
ReplyDeleteI'm interested in these dandelion greens. And your salad looks good. The best part, no dandelion greens, you could substitute other greens. Yummy!
ReplyDeleteHealthy, healthy post-Easter salad for office! Thanks Angie!
ReplyDeleteSuch a gorgeous salad, Angie! With bacon, eggs and beautiful greens, it's perfect for spring!
ReplyDeleteDavvero ottima!
ReplyDeleteHaven't seen any dandelions in our market yet this year -- going to have to find a field. :-) This looks great -- thanks.
ReplyDeleteWhat a nice and fresh salad straight from the garden!
ReplyDeleteThe salad looks tasty and healthy.
ReplyDeleteAdoro queste insalatone che fanno da piatto unico!!!
ReplyDeletePerfect for spring!
ReplyDeleteSalivating! My mom used to make a bacon spinach salad that we just loved. I have no doubt I'd love this, too!
ReplyDeletei really shall have to go foraging when spring comes along!
ReplyDeleteThat looked good. Definitely an unusual salad in this part of the world.
ReplyDeleteThat is just beautiful! I love all of the ingredients.
ReplyDeleteAngie, 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
ReplyDeleteThis 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.
ReplyDeleteA colourful plate of food.
ReplyDeleteAll the best Jan
I've often heard about dandelion salad, but I haven't tried it myself yet. Yours looks great. :)
ReplyDeleteThis looks so delicious Angie. I love the addition and balance of eggs and bacon with the pungent greens.
ReplyDeleteWow very intetesting happy Easter from Poland
ReplyDeleteWhat a beautiful colorful salad! It looks so healthy and hearty.
ReplyDeleteYou mean you picked the dandelion fresh from the fields too? Too lucky! :D
ReplyDelete`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!
ReplyDeleteMy kind of salad! It makes a satiating low-carb meal.
ReplyDelete