Salads don't need to be boring. This exceptional recipe from Chef Andy Little of Josephine's in Nashville, TN is topped with a warm bacon vinaigrette that brings tons of flavor to your meal. Perfect as a side for your next dinner with company, Dandelion Salad is topped with crumbled hard-cooked eggs – both whites and yolks. This provides a pretty presentation as well as some added protein to the dish. Check out Chef Little's recipes below for a new twist on side salad.
- 2 bunches dandelion greens, hard stems removed
- 4 fresh eggs
- Bacon Vinaigrette
Rinse the dandelion greens in cold water and pat dry with paper towels or process in a salad spinner. Rough chop the dandelion greens and reserve in the refrigerator. Place the eggs in a small pot and cover with cold water. Place on the stove over high heat and bring to a boil. Once at a full boil, take off the heat and cover. Allow eggs to cook covered for 6 minutes. After 6 minutes, drain the water off the eggs and transfer to an ice bath. Once fully cooled, peel the eggs and separate the whites from the yolks and chop finely. Reserve in the refrigerator.
- 825 g chicken stock
- 450 g bacon
- 330 g onion
- 90 g brown sugar
- 210 g balsamic vinegar
- 4 bay leaves
Rough chop the bacon. Place in a cold sauté pan and begin to render over low heat. Once rendered 75%, add rough chopped onion and minced garlic and reduce heat to low. Cook on low for 10 minutes. Add chicken stock, brown sugar, balsamic and bay leaves. Simmer for 15-20 minutes. Puree until smooth. Place the dandelion greens in a bowl and toss with the warm bacon vinaigrette. Season with salt and fresh cracked pepper. Transfer to salad bowls and top with the yolks and whites. Finish with a couple spoonfuls of Bacon Vinaigrette.