Monday, May 30, 2011

Dandelion Greens with Warm Bacon Viniagrette

Dandelion Greens, originally uploaded by essgee51.
Simple, tangy and delicious. We had it with Annie's whole wheat mac and cheese - the earthy cheesiness went well with the bitter-tinged, bacony richness. Base recipe here.
  • 1/4-1/2 lb. bacon (used bacon ends from the market)
  • 1 bunch dandelion greens (about 1 lb. from Peapod), chopped into 1-2 in. pieces
  • 1 large shallot, minced (about 2-3 T)
  • 2 t Dijon mustard
  • 2-3 T cider vinegar
  • pepper to taste
Slice the bacon thinly and put it in a pan with a tablespoon or so of water over medium heat. Render the bacon fat; once the bacon's crisp, scoop it out and place it on a paper towel. Keep the oil warm (there should be about 1-2 T).

In a bowl large enough to hold the greens, whisk together the shallots, mustard and vinegar. Add the oil, then the greens. Mix well. Top with the bacon bits.

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