A recipe has grown against the annoying weeds in the garden: A dandelion salad with eggs and bacon chips is good for appetite, liver and lawn.
As unpopular as dandelions are as a weed in the garden, it can give you a lot of pleasure on your plate. Thoroughly spruced up with eggs, crispy fried bacon and a strong dressing, it is a pleasant surprise in the salad repertoire. To ensure that the dandelion salad does not become a bitter disappointment, you should pay attention to a few things when preparing the wild herb.
Proper preparation is the be-all and end-all of preparation
A dandelion salad with eggs and bacon chips can tolerate a hefty dressing. © agefotostock/Imago
Dandelion contains many bitter substances, which is good and bad at the same time. Positive, because they stimulate the fat metabolism of the liver and gall bladder and thus promote digestion - for this purpose, dandelion is also drunk as a tea. In addition, the wild herb is very appetizing for people who like to eat bitter salads and vegetables such as chicory, artichokes or radicchio. If you prefer it milder, you should be a little more careful when harvesting and preparing the dandelion.
To make the dandelion salad a little milder, you should harvest the leaves before flowering if possible and prefer only younger leaves, as they contain less bitter substances. If you leave the leaves in cold water for about 15 minutes while washing, they will become milder. If you choose an oil with a strong taste of its own in the dressing, it also takes away some of the intensity of the dandelion. If you love them right now, you should choose a more neutral oil.
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Ingredients and preparation for the dandelion salad
For the dandelion salad with eggs and bacon, you will need the following ingredients (for 4 people):
- 4 eggs
- 250 g dandelion leaves
- 50-100 g bacon or bacon slices
- 4 tablespoons red wine or herb vinegar
- 6 tablespoons pumpkin seed oil (alternatively tasteless oil)
- 1 clove of garlic
- Salt, pepper
To prepare, cook the eggs in boiling water until soft or hard, drain and allow to cool slightly. Clean the dandelion thoroughly, wash and drain. If necessary, pluck the leaves into bite-sized pieces.
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Cut the bacon into small pieces and roast in a pan without fat until crispy. Remove from the oven and drain on paper towels. Dispose of the leaked fat in the pan of your choice or add it to the salad later.
Peel the eggs and cut them into quarters. Mix vinegar, oil and pressed garlic and season with salt and pepper. Mix the dandelion in a bowl with the dressing. Divide between plates and serve with eggs and bacon chips.
Are you a dandelion fan? Then try a spicy dandelion pesto.
