Recipe by Sandi (From CA)
Mmmm... too many good ingredients! Sandi does a nose dive into the platter!
Top Review by Ilysse
I actually posted this recipe but they removed it 'cause this one was here. I know I did a search b4 I posted, I always do, so not sure what happened. Anyway this is what I put at the heading of my post. I hope it helps others decide what to do with this great salad: Nice as a salad, side dish or main dish. Found this on Epicurious. I can't find dandelion leaves so I use one or all of the following or do withtout: Belgian Endive, Arugala, and/or Watercress. I've also used white wine vinegar. Sometimes I like to sprinkle some cheese over the top. Try cutting slivers of Parmigiano-Reggiano or Pecorino Romano with a veggie peeler. Also nice with a small wedge or round of soft goat cheese on the side. Add some cut up apples and pears and you have a lovely fall lunch perfect for company or an autumn garden party or tea. Belive it or not, the leftovers make a nice frittata (I WILL frittata anything lol)
- 1 lb small fingerling potato, unpeeled
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 8 cups frisee, leaves (cut into bite-size pieces, about 2 large heads)
- 4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
- 1 cup fresh Italian parsley
- 3 tablespoons sherry wine vinegar
- 12 ounces applewood smoked bacon (thick slices, cut into 1/2-inch pieces)
- 1⁄4 cup shallot, sliced
Directions See How It's Made
- Preheat oven to 400°F.
- Toss potatoes with 2 tablespoons olive oil, thyme and 1 teaspoon salt in medium bowl.
- Arrange potatoes in roasting pan; cover pan with foil.
- Roast until tender when pierced with fork, about 40 minutes.
- Cool 10 minutes, then cut potatoes in half lengthwise.
- Meanwhile, toss frisée, dandelion greens and parsley in large bowl.
- Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
- Sauté bacon in heavy, large skillet over medium-high heat until golden brown, about 5 minutes.
- Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes.
- Add vinegar mixture and swirl pan until heated through.
- Season to taste with salt and pepper.
- Pour bacon mixture over greens, toss to coat and serve.