Dandelion Salad with Warm Bacon Dressing

1. 1

   Cut greens into 1 1/2-inch lengths and transfer to a large bowl.

2. 2

   Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet.

3. 3

   Finely chop bacon.

4. 4

   Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat.

5. 5

   Toss greens with enough warm dressing to coat and sprinkle with bacon.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.