Written By Recipe Coordinator

Those bright yellow dandelions that pop their heads up every morning towards the sun are edible and really good for you!

 

2 slices bacon

 

1/2 cup unopened dandelion flower buds

 

2 cups young dandelion leaves

 

2 tablespoons oil

 

1 tablespoon vinegar

 

Salt & Pepper

 

1 teaspoon tarragon

 

 

1. Cook bacon until crisp.

 

2. Remove from pan and drain.

 

3. Wash dandelion flowers and leaves and pat dry with paper towels.

 

4. Cook flowers in bacon fat until buds burst open.

 

5. Drain. Crumble bacon into salad bowl. Add leaves and flowers.

 

6. Combine oil, vinegar, and seasonings. Pour over salad and toss.

 

Serves 4.

 

Recipe courtesy of:

Shirley Morrish and Harrowsmith Magazine, Country Cooking: 2,151 Recipes from the Readers of Harrowsmith Magazine (Paperback), Ontario, Canada: Firefly Books Ltd., 2009.

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