Dandelions Salad with Soft-Boiled Eggs, Apple and Bacon
🛒Ingredients (Grocery List)
4 Eggs
7 ounces (8 cups) Dandelion greens loosely packed, white stemmed trimmed,
well rinsed, and patted dry, torn into bite-size pieces
7 ounces Slab Bacon, rind removed, cut into1-by-1/2-by1/4-inch pieces
2 tbsp Olive Oil, if needed
1 tbsp Unsalted Butter
1 Large Apple, such as Boskop or Granny Smith, peeled and cored and cut into 16 thin wedges
1 Garlic clove, diced
2 tbsp best quality Red Wine Vinegar
Fleur de Sel or a good quality Salt and freshly ground Pepper
🍴Serves: 4
⏰Prep Time: 15 min
⏱️Cook Time: 15 min
🥣Instructions
1. Place the Eggs in a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the Eggs from the saucepan and immediately place them in a bowl of cold Water to completely cool. Remove the shells, slice each Egg in half lengthwise, sprinkle with Salt and Pepper and set them aside
3. Place the Dandelion greens in a large heatproof bowl.
4. Heat a skillet over medium-high heat. Add the Bacon and cook, stirring, until browned and crisp. While the Bacon is browning, melt the Butter in a separate skillet over medium heat until it begins foaming. Don’t let it brown. Add the Apple wedges and cook until slightly golden. Set aside, leaving the Apples in so they can stay warm.
5. When the Bacon is golden, drain off all but 3 tablespoons of fat. Add the Garlic and cook for 1 minute. Then stir it in the Vinegar, scraping any bits from the bottom of the pan.
6. Pour the Bacon and it’s cooking juices over the Dandelion and toss Thoroughly. Add the Apples to the Salad with any juices and toss very carefully. Adjust the seasoning including adding Vinegar, if necessary.
7. Divide the salad among 4 warmed plates and add the Eggs cutting in half. Season with Salt and Pepper.
