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Home » Salads

Dandelion and Bacon Salad

By Helen Brody (May 10, 2013)

Dandelion leaves are best eaten when they are on the youngish side and before flowering. As the leaves get older and bigger, they become bitter but make a delicious cooked vegetable with olive oil, lemon juice, and finely chopped garlic.

1 bunch young dandelion leaves (or spinach leaves, escarole, chicory or Romaine lettuce leaves)dandelion salad

2 shallots, finely chopped

1 clove garlic, minced

3 tablespoons olive oil

3 strips thick cut New Hampshire bacon, diced

1 tablespoon red wine vinegar

coarse salt and freshly ground pepper


Arrange dandelion leaves in a salad bowl. Add shallots, garlic and enough oil to coat the leaves lightly.Season with a dash of salt. Meanwhile fry the bacon cubes in a skillet until they are lightly browned. Add vinegar, stir up the cooking juices and pour the mixture over the dandelions. Toss well and serve at once.

Yield: 4 servings

Recipe: The New York Times 1981      Photo:

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