Dandelion Salad with Eggs and Bacon is our favorite spring salad! Made with foraged or store-bought dandelion greens, hard-boiled eggs, bacon, and potatoes.
Spring is my favorite season. I’ve said it before and I will probably say it again because I am thrilled that winter is over and everything is starting to bloom. One of the activities I like to do in warmer months is working in the garden and foraging for wild greens. As in the act of gathering wild plants or simply fruit from the garden. I don’t necessarily enjoy eating all of it, but I sure like the gathering process.
One of the spring greens that is currently abundant is dandelion. No, dandelion is not just pretty and for blowing fuzz, it is also edible.
Dandelion leaves contain abundant vitamins, such as A, C, and K, and minerals, mainly calcium, potassium, iron, and manganese. After so many cold and nutrient-poor winter months, dandelion is traditionally a very anticipated food in our country.
I will admit, until recently, I did not eat dandelion salad, because I found it a bit too bitter. But taste changes and I find I like a bit of bitterness in my salad. The good news is, if you serve dandelion greens along with fried bacon, hard-boiled eggs, and potatoes, it will become a dish you will not easily forget!
This salad is also a great way to use up any leftover Easter Eggs. And if you have leftover ham, you can throw it in there, too. The hardest part of this salad is going out to the nearest meadow and painstakingly picking up the right dandelion leaves… and then cleaning and washing it. Or, you could probably just buy it at the nearest market.
If you have the opportunity, please do try the humble dandelion and make it according to this recipe. You will not be sorry (and you can thank us later).
For a vegetarian version, skip the bacon or replace it with fried onions!
- 100 g dandelion greens
- 2 eggs
- 3 strips bacon
- 2 potatoes, medium-sized
- 1/4 tsp salt
- dash of black pepper
- 1 tbsp vegetable oil (we like to use pumpkin seed or olive oil)
- 2 tbsp balsamic vinegar
- Gather your dandelion greens and wash them thoroughly, then drain off excess water.
- Place your eggs in a pot with cold water and bring to a boil. Cook them for about 10 minutes, until hard-boiled. Drain and cool, then peel and slice.
- Cook potatoes with peel on in a pot of water. Once cooked through, drain them, peel and slice them.
- In a pan, fry bacon strips until crispy on both sides. Remove from pan and place on a paper towel to drain. Once cooled, crumble into smaller pieces.
- To the same pan, add the sliced potatoes and roast them on the bacon grease on both sides, until slightly crispy.
- Combine your salad: in a bowl, place your dandelion greens, add sliced hard-boiled eggs, fried bacon crumbles, and potatoes. Season to taste with salt and pepper and dress with vegetable oil and balsamic vinegar.
- Toss to combine and serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 203mgSodium: 711mgCarbohydrates: 45gFiber: 6gSugar: 5gProtein: 18g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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This recipe was updated in April, 2020 with better pictures and a few slight changes to the recipe.