Insalata di cicorino


Dandelions are wonderful served raw on their own or as an adjunct to a salad. If you find the leaves too bitter for your taste, put the washed leaves in a large bowl covered with cold water for at least 1 hour or even overnight. This removes some of the bitterness.

  • dandelion greens, picked over and washed very well, dried and torn into bite-size pieces
  • sweet onion, sliced
  • bacon or pancetta, coarsely chopped
  • sugar
  • prepared Dijon style mustard
  • OO
  • red wine vinegar

Place the dandelion greens and onions into a large salad bowl. Cook the bacon/pancetta in a large sauté pan until crisp. Remove the crisp bits with a slotted spoon and add them to the greens. Add a good pinch of sugar and some of the vinegar to the bacon fat remaining in the sauté pan. Stir over low heat until the sugar has dissolved. Add OO, wine vinegar, S & P and mustard to taste. Whisk all ingredients together and pour over the greens; serve immediately.

P.S. Add quartered hard boiled eggs to this salad to make a perfect lunch.

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