DANDELION, PANCETTA AND EGG SALAD
1 large bunch tender dandelion greens (about 1 1/4 lbs.)
4 hard-cooked eggs
1 tsp. Dijon mustard
1 small garlic clove, minced
1/2 tsp. kosher salt
3 thick slices pancetta or bacon, diced
5 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
Fresh-ground pepper
Wash greens, cut off and discard stems, and stack the leaves. Cut crosswise into 1/2-inch pieces. You should have about 6 cups.
Peel and halve the hard-cooked eggs. Separate the yolks and place in a bowl. Dice two of the whites, reserving the rest for another use. Mash the yolks with the mustard, garlic and salt.
Cook the pancetta or bacon in 1 tablespoon oil until crisp. Set meat aside. Wipe skillet dry.
Add remaining 4 tablespoons oil, vinegar and egg yolk mixture to the skillet and whisk over low heat until the dressing is warm. Do not boil. Remove from heat, add greens to skillet and toss to coat.
Spoon salad into a serving bowl. Sprinkle with the pancetta, chopped egg whites and fresh-ground pepper. Serve warm or at room temperature.
Makes 4 servings
Source: The Good Egg by Marie Simmons
1 large bunch tender dandelion greens (about 1 1/4 lbs.)
4 hard-cooked eggs
1 tsp. Dijon mustard
1 small garlic clove, minced
1/2 tsp. kosher salt
3 thick slices pancetta or bacon, diced
5 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
Fresh-ground pepper
Wash greens, cut off and discard stems, and stack the leaves. Cut crosswise into 1/2-inch pieces. You should have about 6 cups.
Peel and halve the hard-cooked eggs. Separate the yolks and place in a bowl. Dice two of the whites, reserving the rest for another use. Mash the yolks with the mustard, garlic and salt.
Cook the pancetta or bacon in 1 tablespoon oil until crisp. Set meat aside. Wipe skillet dry.
Add remaining 4 tablespoons oil, vinegar and egg yolk mixture to the skillet and whisk over low heat until the dressing is warm. Do not boil. Remove from heat, add greens to skillet and toss to coat.
Spoon salad into a serving bowl. Sprinkle with the pancetta, chopped egg whites and fresh-ground pepper. Serve warm or at room temperature.
Makes 4 servings
Source: The Good Egg by Marie Simmons
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