4 c. chopped dandelion greens
3 hard boiled eggs
3 slices bacon
1 1/2 Tbsp. flour
1 tsp. salt
2 Tbsp. sugar
1/4 c. vinegar
1 c. milk or water
The Pennsylvania Dutch (my ancestors) introduced dandelions to the New World just so they could have this salad come springtime. You can thank me later. If you can't buy dandelion greens at your local grocer, or don't feel like harvesting them yourself, try substituting spring mix. If you do "pick your own," mind that you pick before they flower into a galaxy of yellow profusion. Once they flower, the leaves are unpalatably bitter.
Another note on ingredients: Do not try to make bacon dressing healthy. Don't use low-fat bacon or turkey bacon - the fat is what makes the dressing come together. Very low fat bacon just plain won't work.
Rinse greens. Toss into a large salad bowl and set aside.
In a skillet, snip bacon into pieces and fry until crisp.
Remove bacon from the drippings. Do not drain the drippings from the pan!
In a separate bowl, mix together flour, salt, and sugar. Add egg, vinegar, and water. Whisk until blended.
Pour the dressing mixture from the bowl into the skillet. Cook in the bacon drippings until thickened, and cool slightly.
Pour dressing over the greens and mix lightly. Garnish with sliced or chopped hard boiled eggs and the crispy bacon bits.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 23rd, 2010