Dandelion greens salad
Try this refreshing dandelion greens salad for a burst of vibrant flavors and textures. Featuring crisp greens, tangy vinaigrette, and crunchy toppings.
Ingredients:
- 1 big bunch of dandelion greens, about 4 heaping cups when cleaned
- 1 large leek (or 2 small ones)
- 6 strips bacon (some of the bacon inevitably gets swiped during the cooking process)
- 1/3 cup red wine vinegar
- 2 tablespoons maple syrup
- 1/4 cup olive oil
- Pepper
- 4 eggs
- A pot of salted water with a splash of white vinegar for poaching.
Instructions:
- Clean the dandelions: trim the thick stems and gently rip the leaves into small pieces. Rinse and pat dry thoroughly. Place them in a large bowl suitable for tossing the salad.
- Prepare the leeks: chop the white and light green parts into small pieces. Boil a pot of salted water and add a splash of white vinegar. Crack each egg into a separate dish.
- Next, fry the bacon in a pan until crispy. Drain excess grease and reduce heat to medium. Sauté the leeks until tender. Remove from heat, add vinegar to deglaze the pan. Transfer the leeks with liquid to a bowl, season with pepper, olive oil, and maple syrup. Whisk the dressing, adjusting salt and vinegar as needed. Sprinkle crumbled bacon over the dandelion greens, toss with warm dressing.
- Poach the eggs by gently slipping them into the simmering water and cook for 3-4 minutes. While the eggs cook, continue tossing the greens occasionally. Divide the greens among 4 plates, ensuring an equal amount of bacon on each plate.
- Finally, top each salad with a poached egg, sprinkle with freshly ground pepper, and serve. Embrace the flavors of spring!
Summary:
- Calories: 1626 kcal
- Fat: 136 g
- Protein: 49 g
- Carbs: 50 g
- Potassium: 1150 mg
- Magnesium: 110 mg