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DANDELION BACON SALAD

Dandelion greens are available at many farmers' markets. If you gather wild ones, just make sure they haven't been sprayed with pesticides.
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 4-6
 

• 1/4 cup / 60 ml lemon juice or vinegar
• 1/4 cup / 60 ml honey or sugar, more or less to taste
• 1/8 teaspoon salt
Blend in a small bowl.

• 1/2 cup / 125 ml evaporated milk
Stir in.
 

• 4 slices bacon
Fry in a Dutch oven or very large frypan and drain on paper towel. Remove  all but 1 tablespoon bacon fat from pan. Crumble bacon and set aside.

• 1 tablespoon flour
Add to reserved bacon fat in frypan, heat, and stir until smooth. Slowly stir in the lemon mixture. Heat and stir until thickened. Turn off heat but leave pan on the burner.

• 8 cups / 2 L dandelion greens (chopped)
Add to warm dressing and stir gently to coat. Garnish with bacon and chopped hard-cooked egg.

Variation: Substitute escarole, endive, or Boston lettuce. Other optional garnishes include red onion rings, mushrooms, or dried cherries.
 

Rhoda Lehman, Sarasota, Florida; Mildred Metzler Steiner, Goshen, Indiana; Mary Meyer, Fresno, Ohio