Friday, March 19, 2010
Spring and Dandelion Greens
Spring is finally here in Pennsylvania--lots of mud, crocuses blooming, daffodils up, and a faint green haze on the willow trees. In RACHEL'S GARDEN, Rachel sees spring as a time of renewal, taking comfort in the signs of new life all around her as she recovers from her long winter of grief.
One of the favorite dishes of spring here in the country will be ready before long--Dandelion Salad! Dandelions may be something to dread in suburban lawns, but not here in the country. When the first tender leaves come up, it's time to enjoy a treat.
Here's my recipe for Dandelion Salad. I also enjoy using this dressing with fresh spinach and leaf lettuce.
Pick about 2 quarts of small, tender dandelion leaves.(Note: you can only do this is early spring, before the center stem comes up.) Wash thoroughly and drain. Fry 1/4 lb. of bacon until crisp and break up.
For dressing: beat 2 eggs, add 1/2 C sugar, 1/2 C water and 1/2 cup apple cider vinegar. Add to the bacon pieces in the pan and stir over low heat until the dressing thickens. Pour over the greens and add sliced hard-cooked eggs and/or sliced mushrooms, if desired.
This recipe and other Pennsylvania Dutch favorites are in my PA Dutch Recipes brochure. If you'd like a copy, just e-mail your mailing address to me at firstname.lastname@example.org.