|
| |
|
| What You Need: |
|
|
|
1 pound young, tender dandelion leaves
4 thin slices bacon, chopped
2 tablespoons wine vinegar
2 shallots or scallions, cleaned and minced
2 garlic cloves, crushed or minced
Salt, pepper to taste
2 tablespoons olive oil
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Wash dandelions; cut off roots and any damaged leaves; dry; chill.
|
2. Fry bacon in a small skillet until crisp; drain on paper toweling.
|
3. When ready to serve, add vinegar to bacon drippings, and heat.
|
4. Put dandelions, shallots or scallions, garlic, salt, and pepper in a salad bowl; add oil; toss lightly.
|
5. Add heated bacon dripping-vinegar mixture; toss.
|
6. Serve at once, garnished with crisp bacon.
|
|
|
|
|
|
|
|
