| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Assorted fresh greens; such as dandelion; mache, watercress; plantain, escarole or spinach; washed and drained |
| 2 |
sl |
Bacon; thickly sliced |
| 1 |
|
Hard-cooked egg; chopped |
| 2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Salt |
|
|
Ground black pepper; to taste |
INSTRUCTIONS
From: pamram@bev.net (Pamela Ramsey)
Date: 9 Jul 1995 12:51:33 -0400
Tear leaves of fresh greens into bite-size pieces and place into serving
bowl. (If not serving immediately, chill greens in plastic bag.) Fry
bacon in skillet until crisp. Remove bacon from skillet and drain on paper
towel, then chop coarsely. Sprinkle bacon and chopped egg over greens.
In bacon drippings in skillet, mix vinegar, honey, salt and pepper.
Stirring constantly, heat mixture to boiling. Pour hot dressing over
greens-bacon-egg mixture; toss. Serve immediately.
recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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