My grandmother LOVED hot bacon dressing over tender, young dandelion greens. We never treated our lawn, just let nature take her course, and as a result, had lots of safe, edible greens growing out back of the house. I clearly remember my Nana walking the yard, stooped over, picking the greens for salad.
“Always pick dandelion greens before the dandelion flower appears; after it does, the greens are tough and very bitter.”My Nana
If the idea of dandelion greens is not to your taste, this is also lovely served over shredded iceberg lettuce (“wilted lettuce”), or other dark greens like baby spinach. My favorite way of eating it? — with a spoon!!
It is tradition to sprinkle the top of the dressed greens with finely diced or sliced hard boiled eggs, but that step is entirely your choice. I rarely ever have Pa Dutch Pot Pie without serving this salad on the side!
Pa. Dutch Hot Bacon DressingCourse: SaladCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
1 large egg, well beaten
1/3 cup granulated sugar
1/4 cup apple cider vinegar
3/4 cup water
1/2 teaspoon salt
4 strips bacon, cut into 1-inch pieces
1 tablespoon all purpose flour
1 finely diced or thinly sliced hard boiled egg for garnish (optional)
- Beat the sugar into the egg. Add the vinegar, water and salt; beat well.
- Meanwhile, brown the bacon in a small saucepan. Stir the flour into the bacon and bacon fat in the pan and stir until smooth.
- Add the egg liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly.
- Pour hot dressing over your choice of greens and mix toss. This will wilt the greens.
- This may be made ahead and reheated for serving.
DID YOU MAKE THIS?
Snap a picture and tag @acoalcrackerinthekitchen on Instagram so visitors can see it!