Dandelion Salad
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
Yield: 4 servings

1/2 cups cream
2 egg
1 tbsp sugar
1 tsp salt
4 tbsp vinegar
1/4 cup butter
paprika
pepper
4 thick slices bacon
dandelion greens

Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place.

Cut bacon in small pieces, fry quickly and drop over the dandelions.

Put the butter and cream into a skillet and melt over a slow fire.

Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat; stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly.

Never use dandelion after it has begun to flower, for then it is apt to be bitter.