Dandelion & Hot Bacon Dressing

Pork and Sauerkraut on New Year's Day and Hot bacon dressing over dandelion in the spring. It’s a Pennsylvania Dutch tradition I never understood and disliked as a child. As an adult I find myself in my kitchen preparing the same meals my grandmother would make. It takes me back and I am proud to pass these traditions on to my children. 

We may be looking at the weeds in our front lawns with different eyes in times like these. What we once thought invasive to our perfectly manicured lawns, Americans are now deeming them a necessity and using all parts of the weeds that are growing around their homes for teas, tinctures, and nourishment. 

My grandfather would make dandelion wine in the early spring while my grandmother would drench the leaves with a hot and tangy dressing unlike any other salad dressing you have ever experienced. 

Pour this dressing over spinach, endive, or regular salad greens with some dandelion garnished on top. Dandelion’s bitter leaves, root, and flowers are  cleansing to the liver and lymphatic system. Perfect for what the body needs after a long winter. 

Hot Bacon Dressing over Dandelion

4 slices of cooked bacon with the drippings reserved to the side

¼ cup sugar

½ tsp salt

1 TBLS cornstarch or arrowroot powder

1 beaten egg

¼ cup apple cider vinegar

1 cup water or cream (I use cream)

Instructions

• Fry bacon slowly.

• In a saucepan combine the sugar, salt, corn starch.

• Add beaten egg and vinegar. Mix well.

• Lastly add the water or cream along with the bacon and fat. Cook to desired thickness.

• Serve immediately over a bed of  greens, dandelion, and spinach. Serves 4.