I'm excited that we're getting dandelion greens in our shares here at the Co-op today because I've been waiting to try out this recipe! It comes highly recommended by a regular customer at the LFFC farmstand at Pennsylvania Hospital in Philadelphia.
The following is adapted from a recipe that appeared in the New York Times on June 18th of this year:
1 bunch dandelion greens
1/4 pound bacon
1 shallot or 1/2 red onion, diced
1 to 2 tablespoons balsamic vinegar
1 to 2 teaspoons Dijon mustard
salt and pepper, to taste
1. Heat olive oil in a pan over medium heat and add bacon when hot. Cook until crisp. Add shallot or red onion add cook for another minute. Add vinegar and mustard and bring to a boil, stirring constantly. Turn off heat.
2. Meanwhile, bring about an inch of salted water to a boil in a separate pan, then lower heat. Break eggs into a shallow bowl and slip them into bubbling water. Cook for three to five minutes, just until the white is set and the yolk has filmed over. Remove eggs with a slotted spoon and drain briefly on a paper towel.
3. Gently reheat dressing and pour over dandelion greens (they will wilt a bit), toss and season with salt and pepper. Top each plate with an egg and serve immediately.