Dandelion Salad

Title: DANDELION SALAD

Categories: Penndutch, Salads

Yield: 1 servings

1/2 c Cream

2 ea Egg

1 tb Sugar

1 ts Salt

4 tb Vinegar

1/4 c Butter

1 x Paprika

1 x Pepper

4 ea Sl Bacon, thick

1 x Dandelion

Carefully wash and prepare the dandelion as you would

lettuce. Roll in cloth and pat dry. Then put into a

salad bowl and place in warm place. Cut bacon in small

pieces, fry quickly and drop over the dandelions. Put

the butter and cream into a skillet and melt over a

slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour

into skillet and under increased heat, stir until

dressing becomes thick like custard. Take off and pour

piping hot over dandelion. Stir thoroughly. Never use

dandelion after it has begun to flower, for then it is

apt to be bitter. Source: Pennsylvania Dutch Cook

Book - Fine Old Recipes, Culinary Arts Press, 1936. --