- Yield 4 servings
"'Every spring, as I was growing up, my mother would make dandelion salad as soon as the dandelion greens popped through the ground and while they were tender. I've been making this salad for my family ever since."
- 2 quarts dandelion greens (or endive)
- 1/4 cup chopped onion
- 6 slices bacon, cut in small pieces
- 1/4 cup bacon drippings
- 3 tablespoons flour
- 1/4 cup water
- 1/4 cup vinegar
- 1 egg, beaten
- 1 1/2 to 2 cups milk
- Wash greens thoroughly. Drain and spin dry. Place in large bowl. Add onion.
- Fry bacon and add to greens. Drain off all but 1/4 cup drippings. Add flour and cook until bubbly. Using a whisk, add water, vinegar and egg. Gradually add milk and stir until thickened. Pour over greens and mix well. Cover until ready to serve.
Recipe by Barbara Eakin, Utica, Pa.