Hot Bacon Dressing

For Spring Dandelion and Other Greens

You knew it was spring in Lancaster County, Pennsylvania, when you saw dandelion growing in our yard.

My sisters and I would take knives and brown paper bags and go outside to hunt for dandelion greens while they were still sweet and tender.

It always seemed to take forever to fill that bag! But we had to have enough for supper. I'd take my bag inside to show Mom, "Is this enough?" And she'd say, "That depends on how much you want to eat." Usually that meant I had to go outside and search for more dandelion!

This recipe indicates that the dandelion greens are not cooked. But my mother did cook them. I wonder if that was because my dad refused to eat anything he considered raw "rabbit food?"

Recipe for Hot Bacon Dressing

3 slices bacon (or more, yum)
1 egg, beaten
1/2 tsp salt
2 TB sugar
1/4 cup apple cider vinegar
1/2 cup water
2 hard-boiled eggs
dandelion greens, washed

Fry bacon, drain, and break into small pieces. Mix together the egg, salt, sugar, vinegar, and water. Then pour into pan with bacon and cook and stir until thickened. Pour over the dandelion. Slice the eggs over the salad.

This hot bacon dressing can be poured over spinach, lettuce, endive, cabbage, or any other green. It can be the dressing for potato salad, too.

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