Dandelion, Bacon and Egg Salad

Name: Dandelion, Bacon and Egg Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 4 slices good-quality bacon, cut crosswise into thin strips; 1 shallot, minced; 1 tablespoon apple cider vinegar; Salt and freshly ground black pepper; 4 large eggs; 1 bunch dandelion greens or frisèe; Chives, snipped, optional

By Celia Barbour

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

Featured in: BRINGING IT HOME; Vegetable Love, Requited

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Ingredients

Yield:4 servings

4slices good-quality bacon, cut crosswise into thin strips
1shallot, minced
1tablespoon apple cider vinegar
Salt and freshly ground black pepper
4large eggs
1bunch dandelion greens or frisèe
Chives, snipped, optional

Ingredient Substitution Guide

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Preparation

Step 1
In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Step 2
Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
Step 3
Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
Step 4
Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.