Dandelion Salad with Warm Bacon Mushroom Dressing

Dandelion Salad with Warm Bacon Mushroom Dressing 150 Author: Canadian Living Credits: Dandelion Salad with Warm Bacon Mushroom Dressing 150

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

  • Portion size 4 servings

Ingredients

  • 4 bacon
  • 1 tablespoon extra-virgin olive oil
  • 2 cups oyster mushrooms sliced
  • 1 shallot thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 8 cups dandelion greens cut into 2-inch (5 cm) lengths
  • 4 eggs

Method

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 facts Per serving: about

  • Sodium 357 mg
  • Protein 13 g
  • Calories 277.0
  • Total fat 20 g
  • Cholesterol 227 mg
  • Saturated fat 6 g
  • Total carbohydrate 13 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 164.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dandelion Salad with Warm Bacon Mushroom Dressing

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