Dandelion Salad

Let's Cook

1. Step 1.

   Wash the dandelion greens thoroughly and pat dry. Set aside in a large salad bowl.

2. Step 2.

   Cut the bacon into small pieces. Fry in a skillet over medium heat until crisp, about 5–7 minutes. Remove the bacon pieces with a slotted spoon and set aside on paper towels, leaving the drippings in the pan.

3. Step 3.

   In a small bowl, mix the flour with 1½ tablespoons of water until smooth. Pour this slurry into the pan with the bacon drippings and stir constantly over medium heat for about 1 minute to cook the flour.

4. Step 4.

   In another bowl, whisk together the egg, vinegar, and milk (or water) until well combined. Slowly pour this mixture into the pan while stirring continuously, until the dressing is smooth and well blended.

5. Step 5.

   Stir in the salt and sugar. Continue cooking over medium heat, stirring frequently, until the dressing thickens enough to coat the back of a spoon, about 3–5 minutes. Remove from heat and let cool slightly for 2–3 minutes.

6. Step 6.

   Pour the warm dressing over the dandelion greens and toss gently to coat. Garnish with the sliced hard-boiled eggs and the reserved crisp bacon pieces. Serve immediately.