Log Cabin Chronicles


Hot Dandelion Salad

1/2 cup cream (scant)
2 eggs
1 tablespoon sugar
1 teaspoon salt
4 tablespoons vinegar
1/4 cup butter
Black pepper
4 thick slices bacon (cut in cubes)
Dandelion leaves (young, small, tender, many)

Carefully wash and prepare the dandelion leaves as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place.

Cut bacon in small pieces, fry quickly and drop over the dandelions.

Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar, and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard.

Take off and pour piping hot over dandelions. Stir thoroughly. Never use dandelions after they have started to flower, for they are apt to be bitter.

Submitted by Kelley Rouse

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Copyright © John Mahoney 1997
Log Cabin Chronicles/6.97