Easter Dandelion Salad (Salade De Pissenlit Pasquale)

• 2 1/2 pounds dandelion greens
• 1 cup finely diced smoked bacon
• 3 tablespoons tarragon vinegar
• 2 tablespoons peanut oil
• 1 tablespoon olive oil
• 1/2 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 cup croutons
• 2 tablespoons butter
• 5 hard-cooked eggs

1. Wash, clean and trim the dandelion greens.
2. Soak for 30 minutes in cold water.
3. Dry and put them in a salad bowl.
4. Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
5. Discard the drippings and add the vinegar to the hot skillet.
6. Bring to a boil and pour over the dandelions.
7. Cover the bowl for five minutes.
8. Mix the oils, mustard, salt and pepper into the salad.
9. Saute the croutons in the butter and sprinkle on top of the salad.
10. Arrange sliced eggs around the edge of the salad.

dandelion greens, bacon, tarragon vinegar, peanut oil, olive oil, mustard, salt, croutons, butter, eggs

Taken from cooking.nytimes.com/recipes/2057 (may not work)