Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing Recipe

Name: Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped dandelion leaves (about 1/2 pound); 2 cups baby red leaf lettuce; 1 cup chopped escarole or frisee; 1 cup sliced Belgian endive; 1/2 cup thinly sliced radishes; 3 hard boiled eggs, roughly chopped; 4 strips apple-smoked bacon, cut into 3/4-inch dice; 1/4 cup apple cider vinegar; 1 tablespoon packed light brown sugar; 1/2 cup grated peeled apples; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup vegetable oil; Fried potatoes, recipe follows; 2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes; 3 cups vegetable oil, for frying; 1 teaspoon salt

Servings: persons

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil
Fried potatoes, recipe follows
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

1
In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.
2
In a skillet, cook the bacon over medium heat, stirring, until crisp and brown.
3
Add the vinegar and sugar, and cook, stirring to dissolve the sugar.
4
Add the apples and stir to combine.
5
Season with the salt and pepper, and add the oil.
6
Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly.
7
Top with the Fried Potatoes.
8
Adjust the seasoning, to taste, and serve immediately.
9
(Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan.
10
If it thickens too much, add a little water.)
11
In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch.
12
Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.
13
Remove from the heat and drain on paper towels.
14
Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes.
15
Remove and drain on paper towels.
16
Season lightly with salt, to taste, and serve warm in the salad.

2204

kcal

Calories

215

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chopped dandelion leaves (about 1/2 pound), 2 cups baby red leaf lettuce, 1 cup chopped escarole or frisee, 1 cup sliced Belgian endive, and more.

Yes, Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing

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