| 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 |
|
Bacon, thickly sliced |
| 1 |
|
Hard-cooked egg, chopped |
| 2 |
T |
Rice wine vinegar |
| 1 |
T |
Honey |
| 1/4 |
t |
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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