Make a Dandelion Salad with Eggs and Bacon for an easy spring dinner!
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 gathering. 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 the dandelion. No, dandelion is not just pretty and for blowing fuzz, it is also edible, if a bit bitter. 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.
You can use the healthy dandelion greens in this fantastic Dandelion Salad. It 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.
Ingredients
- 100 g dandelion greens
- 2 eggs
- 2 strips bacon
- 1/2 cup of canned beans
- 1 radish
- salt, pepper to taste
- olive oil & vinegar to taste
Instructions
- Gather your dandelion greens and wash them thouroughly, then drain well.
- 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.
- In a pan, heat a teaspoon of oil and place your bacon strips. Gently fry them on both sides for a couple of minutes. Remove from pan and place on a paper-towel lined plate to drain.
- Wash and dry your radish, then slice thinly.
- Combine your salad: in a bowl, place your dandelion greens, add egg and radish slices and top with bacon. Add drained canned beans. Salt and pepper to taste and dress with oil and vinegar to your liking. Serve with a slice of toasted rye bread. Enjoy!
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