When I think of the years of pulling dandelions I have under my belt, the irony does not escape me that when desiring to elevate them with this beautiful French salad that I suddenly cannot find enough! I applied all the guidelines I learned from Kate Armstrong from my Urban Foraging class which quickly narrowed my foraging opportunity to offer less than this recipe required. Not wishing to hop any fences to steal from neighbors (though they’d be grateful I’m sure) I found the rest of my supply locally and will add dandelion greens are sold at some Farmer’s Markets and Whole Foods.
Warm Dandelion and Bacon Salad
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Corey D Harrill says
Thanks for the recipe! The pictures are beautiful. This takes the cake for the best dandelion recipe I have seen in a long time. It would seem imperative that a dish like this must be served with some wine? Do you have any recommendations for wine with this recipe? Peace, Corey
Toni Dash says
How about a Rhone Valley red?
Thank you for your comment too! It is a great, soulful recipe.
Kate, The Urban Forager says
You know if the dandelions have been sprayed with pesticide because they look 'sick' and smell bad. If the soil has pesticide residue the leaves also have a 'weird' crumpled look that is not natural. Sunflower Market also carries bunches of organic dandelions as well. My yard, which is a known entity and unsprayed ever, has plenty of delicious wild greens! Time to know your neighbors!
Lisa @ Tarte du Jour says
This warm salad rocks! Très délicieux! Two questions… 1. What did your Urban Foraging class say about avoiding dandelions with pesticides… how would you know if they been tainted if not from your own yard? 2. You left me a comment on my blog about curbside composting…what's that? Sounds great and we don't have it here:(
Georgia | The Comfort of Cooking says
What a lovely salad! It looks so delicious and full of flavor. You have a lovely blog and I’m so glad to have found it. 🙂 I'm going to check out more of what you've got now!
Christine's Pantry says
Can you believe it, I have never tried dandelions. Your recipe looks good.
Island Vittles says
What beautiful pictures! It looks like the potato turns this into a main course salad. Delicious…Theresa
Magic of Spice says
I have not run across dandelion greens this year, but will check again a Whole Foods this weekend. Beautiful salad and if bacon is included among the ingredients my family will be all over it 🙂
Tastemonials says
My father used to pay us a penny each for the dandelions we dug up in the yard, and we'd come away with several dollars at a time. Who knew we'd be making salads with them one day!
Boulder Locavore says
Hi Beach House Living! The dandelion greens in this recipe are bitter but in a good way in my book. The combination of the fat of the pork belly, the salt, the bitter greens and the potato are really divine. In my Urban Foraging post we made a salad that included small dandelion leaves and they did not stand out to have a particularly bitter flavor. I think they are distinct and when integrated into the right mix of ingredients are really fabulous.
Kate says
This looks soooooo tasty! I love a warm salad and the flavor combinations in this look so good. I definitely want to give this salad a try!
Karen Harris says
There's a big dandelion recipe contest every year and I've never entered due to lack of main ingredient. I'll have to give them a try on your recommendation. This looks really good.
Beach House Living says
Okay, So that immense sized one found in my flower bed that looked like it could set a record could have been used for a salad?
Does it taste good?
Jennifurla says
I simply must try this, how special.
Mari says
Did you drink a glass of Champagne (or any bubbles really) with this? The perfect pairing! Yum yum Toni!
My Kitchen in the Rockies says
Warm salads are completely underrated. I often mix my salad with the dinner (not when we have guests, it doesn't look very appetizing).
Great looking salad Toni!
Lin Ann says
I think I'll leave my dandelions for the bunnies and pick some up at Whole Foods! Your salad looks Just wonderful!
Pegasuslegend says
this looks so tastey love it~!
Lea Ann says
I think this salad sounds and looks really good Toni… dandelions and all.
Sara @ Saucy Dipper says
A foraging class? That sounds so awesome. I've had a long-time fantasy of picking mushrooms and other goodies in the mountains. Maybe a class is what I need.
Beautiful pictures. Always enjoy stopping by your site.
Barbara | Creative Culinary says
There was a time when a recipe that called for pork belly and dandelion greens would have been something I would have bypassed for lack of ingredients. Fast forward to this year. I've just cured my own bacon which uses pork belly and after searching high and low for a place to get it, found that it's pretty standard fare at Asian markets…so that part is now easy.
But dandelions? The scourge of any gardener? Until this spring I would have been heartsick at seeing any in my yard but after not tending as carefully to my garden last year I have a bigger crop this year. I just found my weed spray yesterday; but seems they are now destined for a different fate. My plate!
Sounds great and looks beautiful. Can I say Yum?
Celia says
This looks like such a perfect spring dish! I've been trying to find fun new dandelion recipes – I usually just do them up with oil and lemon Greek-style…
Nikki @ The Tolerant Vegan says
Thank you so much for this! I've had dandelions on the brain lately even though I've never actually had one for lunch myself. I was thinking of waiting until I go visit my family in Kentucky in a couple of weeks to grab some to experiment with since finding pesticide-free dandelions in NYC isn't that easy.