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Dandelion And Bacon Dressing

April 04, 2001

Carefully wash and prepare dandelion greens as you would lettuce (never use dandelion greens after they have begun to flower because they are apt to be bitter). Roll in a cloth and pat dry. Put the greens aside in a salad bowl.

Cut up 1/2 pound of bacon in small pieces and fry until they are light brown. In a medium bowl, beat 1 egg and add 2 tablespoons of sugar, 1/2 teaspoon salt, about 1 tablespoon of flour, 1/4 cup cider vinegar and 1/2 cup cream or milk and stir it all together. Pour this into the pan with the bacon. Stir constantly and cook until thickened. Cool slightly and pour over the washed dandelions. Serve immediately.

Some recipes call for slicing two hard-cooked eggs over the salad, however I don't recall my mother ever doing that.

RUTH RANSON Los Angeles

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