Vintage Recipe Thursday (yes, I know it’s Friday…)
Apr 9th, 2010 by Grandmother Wren
We’re seeing the first dandelions popping up here and there across the yard -
here’s a recipe for Dandelion Salad from the Pennsylvania Dutch Cookbook
DANDELION SALAD
Young dandelion greens
4 thick slices bacon
½ cup cream
2 tblsp. butter
2 eggs
1 tsp. salt
1 tblsp. sugar
4 tblsp. vinegar
½ tsp. paprika
black pepper
Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.
Enjoy more of Vintage Recipe Thursday – visit Joy at Joy of Desserts
According to my grandma, dandelions are not only tasty, but very good for our health. When I was a child I always reminded her that she was eating WEEDS, but she would say that was the case only in some countries. Now I see dandelions at Farmers’ Markets, for a pretty penny, too.
Your dressing sounds quite tasty, Karen.
My grandparents raised me on their little farm waaaaay last century. Every spring we had dandelion salad as long as the crowns did not have blooms on them [the plants got really bitter by that point]. I still enjoy the salads today but usually make then with oil and vinegar dressing rather than cream. Back then after the salad days were over, it would be my job to collect the flowers for Garndpa to make dandelion wine.
I used to have a neighbor that made dandelion wine! I miss her. Copied the salad recipe. Don’t know if I’ll be brave enough to try it, but we’ll see.
Thanks for sharing.