This timeless salad was frequently served at family gatherings at my grandparents house on the Allegheny River in Pennsylvania. ~Lynne

Dandelion Salad with Hot Bacon Dressing

Ingredients:

2 generous handfuls dandelion leaves
4 - 6 slices bacon
1 clove garlic
1 tbsp. red cider vinegar
2 tbsp. vegetable or olive oil
salt and freshly ground black pepper

Directions:

Trim off the roots and bottoms of the dandelion leaves. Thoroughly rinse and clean them twice in cold water. Pat dry and place the leaves in the fridge to freshen them while you proceed with the rest of the recipe.

Peel the garlic, cut in half lengthwise and mince finely.

Heat about 1 tsp. olive oil or salad oil to sizzling in a skillet. Add the bacon slices and sauté, turning, until evenly browned. Drain the bacon on paper towels, and break the bacon into bite size pieces.

Combine the vinegar with the bacon drippings and oil in the saute pan, and over low heat stir well to create a smooth emulsion.

In a large salad bowl add the bacon and dandelion greens and toss. Add a little dash of salt and grind in some black pepper. Add the minced garlic and stir.

Add the hot bacon dressing to the salad bowl and toss. Serve immediately while dressing is still hot.

Other things that go well in the salad are sliced radish, grape tomato's, hard boiled egg, halved strawberries, sliced mushrooms. Get creative!