Dandelion Dressing Recipes

Steps:

• Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
• In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes.
• Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

Steps:

• Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
• Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

Steps:

• Cook bacon until crisp; remove and chop.
• Add to greens.
• Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
• Serve over greens, and add a little bit of chopped onion to salad, if desired.

Steps:

• In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

Steps:

• In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
• Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
• Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
• Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.

Steps:

• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
• Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.