Ingredients Jump to Instructions ↓

  1. 3 slices whole-wheat bread, cut in 1/2-inch cubes

  2. 1 tablespoon extra-virgin olive oil, divided

  3. 2 cloves garlic, minced

  4. 8 cups torn young dandelion greens, or spinach leaves

  5. 2 ounces lean Canadian bacon, cut in strips

  6. 1/4 cup red- or white-wine vinegar

  7. 1/4 cup reduced-sodium chicken broth

  8. 2 tablespoons chopped shallots

  9. 2 large hard-boiled eggs, (see Tip) Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Toss bread cubes with 1 1/2 teaspoons oil and garlic in a cake pan or pie plate. Bake until golden and crisp, 15 to 20 minutes, stirring several times. Wash and thoroughly dry dandelion greens (or spinach leaves) and place them in a salad bowl. Heat remaining 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add bacon and sauté until golden, 2 to 3 minutes. Spoon over greens. Add vinegar, broth and shallots to the pan. Bring to a boil, stirring. Cook for about 1 minute. Pour over greens. Add eggs and the croutons and toss. Season with salt and pepper and serve immediately.


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