The saw-toothed leaves of this plant -- considered a nuisance by suburban homeowners but believed to have medicinal properties in China and parts of Europe -- actually makes a nice salad (and an inexpensive one if you already have it growing in your yard.)
Be sure to remove any of the yellow flowers, puff-balls and lower stems. The greens are best when they are young and tender.
1 pound dandelion greens
4 slices of bacon
2 hard boiled eggs, sliced
1 egg, beaten
1/4 cup olive oil
1/2 cup white vinegar
1 teaspoon salt
1 tablespoon flour
2 tablespoons sugar
1 cup water
1/4 teaspoon mild hot sauce (we prefer SouthernAirs ORIGINAL hot sauce)
Wash the dandelion greens thoroughly and pat them dry. Fry the bacon until crisp, set the rashers aside, and pour the drippings over the dandelion greens in a salad bowl. Stir together the beaten egg, olive oil, vinegar, salt, flour, sugar, water and hot sauce, then bring the mixture to a boil in a skillet, stirring and cooking until it thickens. Pour the mixture over the greens and toss thoroughly. Crumble the bacon and place it on top of the salad, toss again, then add the egg slices as a garnish. Serve immediately.
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.