Dandelion Salad with Warm Bacon Dressing

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A classic Slovenian springtime salad built on tender young dandelion greens, paired with warm boiled potatoes and hard-boiled eggs. The hot bacon-and-onion vinaigrette gently wilts the leaves while taming their natural bitterness, creating a hearty, rustic dish enjoyed across Slovenia in early spring.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 3 gSugar
• 15 gProtein
• 520 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 440 mcgVitamin A

Ingredients

For the salad

• 8 cups young dandelion greens, washed and torn into bite-size pieces
• 3 medium Yukon gold potatoes (about 1 lb), peeled and cubed
• 4 large eggs
• 1 small red onion, thinly sliced
• 2 tbsp chopped fresh chives

For the warm bacon dressing

• 6 oz thick-cut smoked bacon, diced
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp granulated sugar
• 3 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Directions

1. Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes until just tender; in the last 7 minutes, lower the eggs into the same pot to hard-boil. Drain, peel the eggs, and quarter them.
2. While the potatoes cook, arrange the torn dandelion greens in a large heatproof serving bowl and scatter the sliced red onion over the top.
3. In a medium skillet over medium heat, cook the diced bacon for 5-6 minutes until crisp and the fat has rendered. Add the shallot and garlic and cook for 1 minute until fragrant.
4. Off the heat, carefully whisk the apple cider vinegar, Dijon mustard, sugar, olive oil, salt, and pepper into the bacon mixture. Taste and adjust seasoning.
5. Pour the sizzling dressing, including all the bacon bits and drippings, directly over the dandelion greens. Toss vigorously with tongs so the heat just barely wilts the leaves.
6. Add the warm potato cubes and toss again gently. Top with the quartered eggs and sprinkle generously with fresh chives.
7. Serve immediately while the potatoes and dressing are still warm, passing extra salt and pepper at the table.

Cook’s Notes

• Harvest dandelion greens before the plant flowers for the mildest, least bitter flavor; pick from areas you know are free of pesticides and pet traffic.
• If wild dandelions are unavailable, substitute a mix of escarole, frisée, and baby arugula to approximate the slightly bitter, peppery character.
• Tossing the greens with hot dressing right before serving preserves the bright green color and keeps the leaves pleasantly crisp rather than soggy.
• A pinch of sugar in the dressing is traditional in Slovenia and helps balance the assertive bitterness of the greens.
• Leftover undressed greens keep well for 2 days wrapped in damp paper towels; store the dressing separately and rewarm before tossing.

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