Chicory & Dandelion Salad With Warm Bacon Vinaigrette

1. 1

   Trim and clean the dandelion greens and chicory and soak in ice water for a half-hour or more. Drain, shake and wrap in a clean dry cloth in a bowl and chill in the refrigerator for a half-hour or as much as a day.

2. 2

   Take the bacon and render it out slowly and gently in a heavy-bottomed pan over low heat. When the bacon is well rendered but not yet crisp, add the minced shallot and let cook out. Add the garlic and continue to cook slowly until the bacon is crisp and the onions are cooked but not brown. Add the vinegar and taste. If necessary, add 2 to 4 tablespoons of olive to balance it out (this all depends on how much fat the bacon renders out: If it renders out a lot, you need less olive oil. but if there is not enough fat rendered out, you will need more. Add a pinch of salt and transfer the dressing to a heatproof container and keep warm beside the stove.

3. 3

   Take the two hard-boiled eggs, chop them roughly, and then push them through a sieve or tea strainer to crumble them completely.

4. 4

   Take the greens out of the fridge, give them a rough chop or tear, and mound them in a salad bowl with the croutons. Dress the salad with a pinch of salt and black pepper. Bring the dressing back up to a hot temperature quickly, but do not cook. Pour hot dressing over the greens and toss. Garnish with the sieved egg and serve and eat immediately

* Per serving · 4 servings · Values may vary.