Dandelion Salad with Warm Bacon Mushroom Dressing
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Dandelion Salad with Warm Bacon Mushroom Dressing
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 277 |
| pro | 13 g |
| total fat | 20 g |
| sat. fat | 6 g |
| carb | 13 g |
| fibre | 5 g |
| chol | 227 mg |
| sodium | 357 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 36 |
| vit A | 164 |
| vit C | 65 |
| folate | 28 |
The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: May 2009
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