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Dandelion Salad with Bacon, Egg and Parmigiano Reggiano |
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
A freshly picked dandelion salad is one of the joys of spring, made with crispy bacon, boiled eggs and the 30-month Parmigiano Reggiano, that help smooth the strong and assertive bitterness of danelions and characteristically bitter edge of radicchio. You could use all dandelions if you prefer or substitue baby spinach or arugula greens. Besides bacon, salami or other sausages are great for this salad too.
SaladDressing
8 slices Bacon
4 Eggs, boiled to your liking
100 g Dandelion greens
100 g Radicchio, thinly sliced
30-month Parmigiano Reggiano
1 Shallot, minced
1 tbsp Hazelnut oil
1 tsp Dijon mustard
1 tbsp Apple cider vinegar
50 ml Homemade broth
Salt and freshly milled black pepper
In a medium skillet over low heat, cook bacon until brown and crisp, 5 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Return the skillet to the heat, add the minced shallot and sauté, stirring occasionally, for a minute, until slightly softened. Add the hazelnut oil, mustard, vinegar and broth and stir for about 1 minute, until bubbling and just the slightest bit reduced, scraping up the browned bits from the bottom of the pan. Taste and season.
Meanwhile boil the eggs in boiling water for about 8 minutes for hard-boiled eggs. Drain and rinse egg briefly under cool water un...
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News source: Angie s Recipes
Publication date: 14-04-2022 16:09
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