Tuesday, March 11, 2008

Dandelion Discovery

I was happy to find this nice clump of dandelion greens on the sunny side of the springhouse yesterday afternoon. The leaves are just the right size to harvest for eating. Dandelion is a bitter green (Bittreselaat*) but it is 'perfectly' bitter at this stage. Waiting until the familiar yellow flowers appear or worse, when the flowers turn to seed and float away, will produce greens so bitter, eating them will contort the face of even it's biggest fan. This is what I plan to do with mine:
1 egg, well beaten
1/3 cup sugar
1/4 cup of cider vinegar
3/4 cup of water
1/2 teaspoon of salt
4 strips of bacon, cut into 1" pieces
1 Tablespoon of water
Beat the sugar into the egg.Add the vinegar, water and salt and beat well. Meanwhile, brown the bacon in a small saucepan. When crispy, stir the flour into the bacon and drippings until smooth. Add the vinegar water to the bacon mixture and cook over medium heat until thickened, stirring constantly. Serve hot over clean dandelion leaves or endive.
*Bitter Salad

1 comment:

kansasrose said...

The dressing sounds excellent.


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