The following recipe is from the September 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
I have a problem with salad. This problem has nothing to do with a leftover childhood fear of vegetables—in fact, I loved vegetables as a little kid. My problem with salad is that I absolutely hate making them. I love the mindless chopping of vegetables and the preparation of a perfectly tart dressing, but washing and drying greens—do I really have to? (I'll admit that I have no idea why I have developed such an irrational scorn for preparing greens.)
That's why when it comes to me making a salad at home, it had better be a good one. This recipe for Dandelion Green Salad with Hot Bacon Dressing from Zingerman's Guide to Better Bacon by Ari Weinzweig is a good one, indeed. The combination of flavors is unbeatable: salty fatty pancetta, bitter vegetal dandelion greens, and a tang and astringency from the mustard and vinegar. The hot bacon dressing wilts the greens into a stage somewhere in between raw and cooked. This salad could easily be turned into a satisfying breakfast or lunch with the addition of poached eggs and a few slices of toast, or act as a handsome side dish at dinner. Think of it as an anti-salad, and don't worry too much about getting the greens perfectly dry.
- 2 as a main course, or 4 as a side -
Adapted from Zingerman's Guide to Better Bacon by Ari Weinzweig.
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