Tested till perfect Dandelion Salad with Warm Bacon Mushroom Dressing
Dandelion Salad with Warm Bacon Mushroom Dressing
Photography by Matthew Kimura

Dandelion Salad with Warm Bacon Mushroom Dressing

The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4slices bacon
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 cups 2cupsoyster mushroomoyster mushrooms, sliced
  • 1 1shallotshallots, thinly sliced
  • 2 tbsp 2tbspred wine vinegar
  • 1 tsp 1tspDijon mustard
  • 1/4 tsp 1/4tsppepper
  • 8 cups 8cupsdandelion greensdandelion greens, cut into 2-inch (5 cm) lengths
  • 4 4fried eggeggs
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In skillet, cook bacon over medium-high heat until crisp, about 6 minutes; drain on paper towel–lined plate, reserving 2 tbsp (25 mL) of the fat. Chop into bite-size pieces.

In same skillet, heat reserved bacon fat and oil over medium heat; cook mushrooms and shallot, stirring occasionally, until tender and golden, about 6 minutes. Remove from heat; let stand for 1 minute. Whisk in vinegar, mustard and pepper. Pour over greens in bowl. Add bacon; toss to coat.

Divide salad among plates; top each with fried egg.

Nutritional Information Per serving: about

cal 277 pro 13g total fat 20g sat. fat 6g
carb 13g fibre 5g chol 227mg sodium 357mg

% RDI:

calcium 22 iron 36 vit A 164 vit C 65
folate 28
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