Prep 10 mins
Cook 15 mins
A very inexpensive salad. Dandelion leaves, flowers, and roots are all edible if you have an organic yard or store buy! Dandelion is a bitter green. The cheese helps smooth out the bitterness, the honey gives it sweetness and receives saltiness from the bacon, cheese and olives giving this salad an all round full flavor for your taste buds.hese greens are nutritious—-high in vitamin A, vitamin C and iron. Also low in calories, fat and cholesterol. As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them. And they are free! Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams
- 1⁄2 lb bacon
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 tablespoons honey dijon mustard
- 2 tablespoons honey
- 1⁄4 tablespoon extra virgin olive oil
- salt and pepper
- 4 ounces feta cheese, crumbled
- 1 small red onion, thinly sliced
- 1⁄2 cup sliced black olives
- 8 cups young dandelion greens, rinsed and dried
- garnish dandelion flowers
- Fry bacon in skillet until crisp, drain on paper towels, crumble.
- Pour off bacon fat leaving behind 1/3 cup in the skillet.
- Put vinegar, mustard and honey in the skillet mixing with a whisk.
- Add the olive oil.
- Add salt and pepper, keep this dressing warm.
- Toss the greens with bacon, olives, onions and cheese in a bowl.
- Pour the warm dressing over greens and serve.
- Garnish with flowers.
- Yield: 4-6 servings.
The slight sweetness of the dressing balanced the bitterness of the dandelions quite nicely. I used kalamata olives, skipped the bacon, and substituted goat cheese. I don't like raw onions, so I soaked the sliced onions in salted cold water for about an hour to remove the "bite." I learned that last trick from Nigella!
Wow - what a wonderful dish. We are vegetarian, so I used veggie bacon. Also instead of making dressing pouring over dandelion greens, I warmed it and added the greens to the pan. Just sauteed them for a few minutes and then poured everything into the bowl and added feta cheese. My husband and I loved them - not bitter at all. My children didn't totally love it but they didn't hate it either! Thanks - I'm always looking for interesting recipes with less-used vegetables.
This made a nice presentation and was definately different from the norm. The dressing was very good and probably would be great with baby spinach. The greens I purchased may have been to mature. They tasted somewhat bitter. I have looked at this recipe for some time and am glad that I tried it. Thank you Rita.