01-23-2010, 11:12 AM
The Dutchies use dandelion greens picked from the yard in lieu of endive from the market.
You'll need:
Enough young dandelion leaves for 4 to 6 salads
5 pieces of bacon and drippings
1 1/2 cups water
2 Tbs flour
3 Tbs apple cider vinegar
5 Tbs sugar
1 Tbs yellow mustard
1/2 Tsp black pepper (more or less to suit taste)
1 hard boiled egg
Wash the dandelion leaves really well. Dry and set aside.
Fry the bacon and remove from the pan. Pour out about half of the drippings.
Mix the water, flour, vinegar, sugar, mustard and black pepper together in a bowl.
Add the mix to the remaining bacon drippings in the pan and cook over medium heat until thick. You may need to adjust the sugar to taste the dressing should be sweet enough to counter the bitterness of the dandelion greens (dip a leaf in the dressing to test the taste).
Pour the dressing over the dandelion greens while still hot. Crumble the bacon on top.
Garnish with chopped hard boiled egg.
You'll need:
Enough young dandelion leaves for 4 to 6 salads
5 pieces of bacon and drippings
1 1/2 cups water
2 Tbs flour
3 Tbs apple cider vinegar
5 Tbs sugar
1 Tbs yellow mustard
1/2 Tsp black pepper (more or less to suit taste)
1 hard boiled egg
Wash the dandelion leaves really well. Dry and set aside.
Fry the bacon and remove from the pan. Pour out about half of the drippings.
Mix the water, flour, vinegar, sugar, mustard and black pepper together in a bowl.
Add the mix to the remaining bacon drippings in the pan and cook over medium heat until thick. You may need to adjust the sugar to taste the dressing should be sweet enough to counter the bitterness of the dandelion greens (dip a leaf in the dressing to test the taste).
Pour the dressing over the dandelion greens while still hot. Crumble the bacon on top.
Garnish with chopped hard boiled egg.