Dandelion Cracklings
- 4 ounces young dandelion greens
- 2 thick slices bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon cane syrup
- 1/2 teaspoon whole-grain mustard
- Salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 2 tablespoons finely chopped red onion
- 2 hard-boiled eggs, chopped
- 1 cup pork cracklings
- Remove the stems from the dandelion greens and wash the leaves, drain, and pat dry thoroughly.
- Put the greens in a large bowl and set aside.
- In a small saucepan set over medium heat, fry the bacon until crisp.
- Transfer the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat in the pan.
- Crumble the bacon and set aside.
- Make a dressing by whisking the red wine vinegar, cane syrup, and mustard into the warm bacon drippings and season with salt and pepper.
- Add the mushrooms and onion to the greens.
- Add the dressing and bacon and toss to combine.
- Divide the salad among 4 plates or bowls and evenly divide the egg among them.
- Sprinkle the top of each salad with cracklings.
- Use very young crowns of dandelions; they become more bitter with age (like me).
- For an alternative version with a touch of sweetness, omit the egg and add 1 diced Granny Smith apple and 2 tablespoons chopped dried cranberries or pomegranate seeds.
dandelion greens, bacon, red wine vinegar, cane syrup, wholegrain mustard, salt, white mushrooms, red onion, eggs, pork cracklings
Taken from www.epicurious.com/recipes/food/views/dandelion-cracklings-377985 (may not work)