Dandelion salad: An Easter tradition

Cafe Society
1

OK, so maybe it’s not a tradition in your family, but it is in mine, and it’s so yummy that I thought I had to share. Plus, it’s one of the most nutritious vegetables you’re ever likely to meet.

First, you’ve got to collect your dandelion greens. You’ve got to pick them before they get their first blooms, or they’ll be bitter (this is why it’s an Easter tradition). Make sure that there aren’t any pesticides or herbicides used where you collect them, and wash them thoroughly (several changes of water). It’s best fresh, of course, but the greens will keep for a week or three in the fridge. In total, you’ll need:

1 grocery bag full of greens
4 eggs, hard boiled
1 1/2 potatoes, boiled
1 onion
1 lb bacon
4 oz apple cider vinegar
1/3 cup sugar

Chop the greens into bite-sized pieces, and dice the eggs, potatoes, and onion. Mix in a large bowl. Meanwhile, chop up the bacon, and fry it up. Do not drain the grease. Add sugar and vinegar to bacon, adjusting amounts to suit taste. Pour dressing mix over salad, and stir thoroughly: It won’t look like enough dressing, but it will be. Serve while dressing is still warm. Serves 3-6, depending on how much folks like it. Out of season, endive may be substituted for dandelion, and vegetarians can replace the bacon with an equal weight of butter or margarine, but both these substitutions decrease the yumminess factor.

It may be possible to improve this recipe further, but Gramma hasn’t been able to in lo, these many years, so I wouldn’t recommend bothering to try (if my Gramma can’t improve a dish any more, it’s done!). Of course, any mistakes or problems with this recipe should be attributed to me, and not to her.

2

Mmm, I like warm salads with hardboiled eggs and bacon pieces.

This provides a rare chance to combine the worthy activities of weeding the garden, and harvesting food.

3

Mmmmm. I wish I had a lawn! I’d love to try this.

4

So glad to see someone else who appreciates dandylion greens…I’ve been enjoying them for years.

In the old days, people grew them on purpose. How they got to be considered “weeds”, I don’t know.

And, actually, you CAN eat them after they flower; just pick the smaller leaves only.
Or, you can also remove and discard the tough center rib of each leaf, w/ a sharp knife…tossed with “regular” lettuce, these are healthful, and not bitter at all.

Your recipe is excellent.

I would love to hear from anyone out there who knows how to make dandylion wine.
(yes, it really exists; it’s not just a fiction of Ray Bradbury’s)!

5

Dandelion Wine

Yields: About 1 gallon

Ingredients:

1 gallon dandelion blossoms
1 gallon hot water
Juice of 1 lemon
3 oranges, peeled and sliced
4 lbs of sugar
1 cake of yeast
Combine water and blossoms in a crock. Let stand for 24 hours, then strain.

Then add the rest of the ingredients. Let the mixture set for 3 weeks, then bottle.

Age the bottles for at least 2 months.

6

Thank You!