The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
- 4 bacon
- 1 tablespoon extra-virgin olive oil
- 2 cups oyster mushrooms sliced
- 1 shallots 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
MethodIn 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
- Iron 36.0
- Folate 28.0
- Calcium 22.0
- Vitamin A 164.0
- Vitamin C 65.0