Recipe courtesy Longmont Chef Anne Corr,
author of Seasons of Central Pennsylvania: A Cookbook
Chef’s Note: “Find a lawn untainted by garden chemicals and source your own dandelion greens. Choose small leaves, ideally before the flowers blossom, although they are fine after that as well. Alternatively, you can buy them at grocery stores, but those aren’t nearly as tender and tasty as what you can pick in spring.”
4 strips bacon
1/3 cup sugar
2 tablespoons flour
1 teaspoon salt
½ cup apple cider vinegar
1½ cups water
1 egg, beaten
4 quarts dandelion greens, washed
3 hard-boiled eggs, sliced
Violets for garnish (optional)
Cook bacon over medium-low heat until crisp. Remove bacon from pan, crumble and set aside. Leave bacon drippings in the pan.
In a medium bowl, combine sugar, flour and salt. In a liquid measuring cup, combine vinegar, water and beaten egg. Pour liquid into dry ingredients and mix until smooth. Pour this mixture into the bacon drippings and heat, whisking constantly until the mixture thickens.
Pour warm dressing over dandelion greens and top with crumbled bacon and hard-boiled egg slices. Toss lightly and garnish with violets if desired. Serve immediately.