Dandelion Salad Lyonnaise

This week's market bags include a little wild card, which might be a first in each salad bowl but is a highly nutritious and very delightful one with the following recipe we curated for you.

For an even quicker and care free execution, try our Le Bon Nosh Champagne Vinaigrette 

Ingredients

-        1 large bunch of fresh dandelion greens, washed and dried

-        8 slices of thick-cut bacon, cut into lardons

-        4 large eggs

-        2 tablespoons white wine vinegar

-        2 tablespoons Dijon mustard

-        4 tablespoons extra virgin olive oil

-        1 small shallot, finely minced

-        1 clove garlic, grated or minced

-        Salt and freshly ground black pepper to taste

-        Crusty bread, for serving (optional)

DIRECTIONS

1. Prepare the Ingredients:

-        Wash the dandelion greens thoroughly under cold water and pat them dry with paper towels. Tear them into bite-sized pieces and set them aside.

-        Cut the bacon slices into small lardons, about 1/4 inch wide.

2. Cook the Bacon Lardons:

-        Heat a large skillet over medium heat. Once hot, add the bacon lardons to the skillet.

-        Cook the bacon, stirring occasionally, until it turns crispy and golden brown, about 8-10 minutes.

-        Once cooked, transfer the bacon lardons to a plate lined with paper towels to drain excess grease. Set aside.

-        For extra indulgence, cook some croutons in the rendered bacon fat, with a little butter, garlic, and thyme, then dry on a paper towel and season with salt for a little additional treat.

3. Prepare the Soft Boiled Eggs:

-        Fill a saucepan with water and bring it to a boil over high heat.

-        Carefully lower the eggs into the boiling water using a slotted spoon.

-        Reduce the heat to medium to maintain a gentle boil and cook the eggs for 6 minutes for a soft boiled consistency.

-        After 6 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then carefully peel them and set aside.

4. Make the Dressing:

-        In a small bowl, whisk together the white wine vinegar, Dijon mustard, minced shallot, grated or minced garlic, salt, and black pepper.

-        Gradually whisk in the olive oil until the dressing is well combined and emulsified.

5. Assemble the Salad:

-        In a large mixing bowl, toss the dandelion greens with the prepared dressing until evenly coated.

-        Divide the dressed greens among four serving plates.

-        Arrange the crispy bacon lardons on top of each salad.

-        Place a soft boiled egg on each salad.

-        Sprinkle additional salt and black pepper over the eggs if desired.

6. Serve:

-        Serve the Dandelion Salad Lyonnaise with Crispy Bacon Lardons and Soft Boiled Egg immediately, accompanied by crusty bread or croutons if desired.

Enjoy your delicious and nutritious salad. 

Bon appetite,

Forough & Le Bon Nosh Team