Blend the soft patotoes in their liquid with an immersion blender (without mashing tem to a puree). In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. 1/2 t dried basil. Hot Bacon Dressing for Salad. Bring to a boil stirring constantly with a wooden spoon and boil 1 minute. And knowing that they are a super healthy food makes them even more appetizing to … 6 cups loosely packed young dandelion or spinach greens, roots trimmed, washed and cleaned. We never treated our lawn with any chemicals, just let Mother Nature take her course. Add hard-boiled eggs and sliced onions to salad… Pour this dressing over spinach, endive, or regular salad greens with some dandelion garnished on top. Salad elements are generally tossed to combine. Mix well, and season with salt and pepper to taste. Serves 4 to 6. Shake well to mix. Using a slotted spoon, transfer bacon to a paper towel, reserving fat. Place the eggs into an electric kettle and cover with … Pennsylvanians love the flavor of sweet and sour that have been given to us by the Mennonite and Amish communities known as Pennsylvania Dutch. Chill. Whisk and cook over medium heat until slightly thickened. Add this mixture to the frying pan, place over the heat, and cook until thickened. To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry. Remove from pan, leaving about 1 tablespoon of grease in the frying pan. Fry the bacon until tender crisp, then break or cut the bacon into bits. If you’ve never made your own salad dressing before, it couldn’t be easier. Crumble the bacon over the top. Beat the eggs in a small bowl. Pour some of the dressing over the salad. Cut each egg in half. salt and pepper. Lower the eggs into a small pan of simmering water and cook for 7 minutes until softly boiled. Add sugar, vinegar, and water. Fry the bacon until crisp. Add to pan with reserved bacon fat. Top with the sliced hard-boiled eggs and the remaining bacon. Arrange the dandelion salad blended with the warm dressing in soup plates and sprikle with the roasted toast and bacon cubes. It uses flour and eggs and quite a bit of simmering on the stove. bacon dressing for dandelion, endive, kale, spinach Cut bacon into tiny pieces and brown over low heat in a large, heavy skillet. Pour the warm dressing over the salad … Wash dandelion greens thoroughly; drain and place in a large salad bowl. Add remaining ingredients and cook to … Dressing. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Dandelion’s bitter leaves, root, and flowers are cleansing to the liver and lymphatic system. Drain, reserving 1 to 2 tablespoons bacon fat. Top salad with remaining cooked bacon. For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite--easily tamed with bacon and cheese in this salad. Beat well; pour into the skillet. Stir in milk and 4 tablespoons hot bacon fat. Set aside. Set aside. Wild greens like dandelion are often served with a Sweet and Sour Bacon Dressing, with hard boiled eggs, chopped spring onion, and sometimes fresh garden radishes. 2 tomatoes choppoed. In this salad, bitter dandelion greens contrast wonderfully with salty, decadent, almost crispy pancetta. Whisk together all the ingredients for the dressing. Bacon dressing is normally made out of chopped, fresh bacon fried in oil, as well as onions or shallots, sugar, salt, and sherry or cider vinegar. Perfect for what the body needs after a long winter. Add the onion cubes, oil and bacon fat, blend with chopped parsley and spices. Although any type of dressing can be used on dandelion salad, a warm bacon dressing or a cold vinaigrette is most common. Pour some of the hot dressing over the greens and toss lightly. Drain, cool under running cold water and peel off the shell while still warm. This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. Remove and drain on paper towels. Serve the remainder in a side dish to pour over the salad. It wouldn't be spring without a PA Dutch Spring Tonic, ham and dandelion supper with hot bacon dressing and boiled taters! Chances are this version would taste fantastic drizzled over boiled new potatoes for an easy side dish. Stir in the bacon bits. Hot Bacon Dressing over Dandelion. If there be more than 1/2 cup, pour off excess drippings. Add mustard, vinegar, salt, olive oil, 1 tsp Pour the hot dressing immediately over the greens. Hot bacon dressing – 4 slices of bacon, chopped small – 2 tablespoons of olive oil – 2 tablespoons of apple cider vinegar – 2 teaspoons of Dijon mustard 1/2 red onion chopped. It works equally well with kale or romaine lettuce when the other greens are not available. This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Remove dressing from heat and stir in half of the reserved cooked bacon. In my family, we prepare the Sweet and Sour Bacon Dressing more as a gravy to be served over boiled potatoes that often serves as a side dish to fried country ham. And, the garlic-infused tangy dressing makes them just… Irresistible. 1/2 lb torn Dandelion greens. Discard all but 2 tablespoons of drippings. Return skillet to … Combine the greens, eggs and bacon in a large salad bowl and drizzle over the dressing. Dandelion Salad. Eating dandelion greens might sound like a food trend hailing from a fancy kitchen in a big city, but the dish has deep run roots in Appalachia. Makes about 1-1/2 cups. As a result, had lots of safe, edible greens growing out back of the house. Pennsylvania Dutch Hot Bacon Dressing We’re going Dutch today with the flavors of sweet and sour in a Pennsylvania Dutch Hot Bacon Dressing. Place into a large mixing bowl and set aside. Flavour this dense sauce generously to taste. My grandmother LOVED hot bacon dressing over tender, young dandelion greens. The Amish and Pennsylvania Dutch folks make a dressing with warm bacon that’s similar to a German-style hot potato salad dressing. Cool dressing slightly. Serve dressing hot over greens, or allow to cool and serve warm. hard boiled egg. If dressing seems too thick at this point, add a few tablespoons of water. Meanwhile, in a skillet, fry bacon until crisp. Garnish with shelled and sliced hard boiled eggs and remaining bacon. Mix the 2 beaten eggs, vinegar, salt, sugar, and cornstarch together in a saucepan. To make the hot bacon dressing, put the pork fat in a saucepan and heat over medium-high heat until smoking. Mix in half the bacon bits. In a holler in Eastern Kentucky my grandmother served a warm wilted dandelion greens salad made in a cast iron skillet with hot bacon dressing and served with a side of cornbread. Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. I just love the bitter, distinctive taste of dandelions. the vinaigrette for the bacon parmesan dandelion salad I like keeping salad dressing as simple as possible, following the basic rules of making a good vinaigrette . Fry bacon. 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