Bacon-Infused Dandelion Dressing with Cider Vinaigrette

Recipe Collection: Salads

Bacon-Infused Dandelion Dressing with Cider Vinaigrette elevates your springtime meals with a Pennsylvania Dutch classic. This non-vegetarian recipe combines crispy bacon with a tangy cider vinaigrette, creating a rich flavor profile that pairs beautifully with boiled potatoes and ham. Perfect for Easter gatherings, this dish is not only delicious but also gluten, egg, and dairy-friendly.

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Overview

This delightful dandelion dressing is a tribute to the Pennsylvania Dutch culinary tradition, offering a unique blend of flavors that are perfect for springtime gatherings. The savory bacon and creamy cider vinaigrette create a harmonious balance, making it an ideal accompaniment to boiled potatoes and ham, especially during Easter celebrations.

Diet Type

Not Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

Pennsylvania Dutch

Serving Size: 4

Cooking Time: 35 minutes

Ingredients

• 7 Slices bacon
• 2 Large eggs, whisked
• 0.5 Cups white sugar
• 0.5 Teaspoons (tsp) salt
• 1 Cup mayonnaise
• 0.33 Cups apple cider vinegar
• 3 Tablespoons (tbsp) all-purpose flour
• 1.5 Cups milk
• 0.75 Pounds dandelion greens, torn

Preparation Steps

1. In a large skillet over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels, reserving about 3 tablespoons of the drippings in the skillet.
2. In a medium bowl, whisk together the whisked eggs, sugar, salt, mayonnaise, and apple cider vinegar. Set aside.
3. Reheat the reserved bacon drippings in the skillet over medium heat. Whisk in the flour until smooth, cooking and stirring constantly until the flour is lightly browned, about 10 minutes.
4. Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a gentle boil while stirring constantly.
5. Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then, transfer the entire egg mixture back into the skillet.
6. Crumble the bacon into the skillet and add the torn dandelion greens. Cook and stir until the greens are just wilted and heated through.
7. Serve the dressing warm over boiled potatoes or as a side dish to ham, and enjoy the rich, savory flavors of this traditional dish.

Enjoy your homemade Bacon-Infused Dandelion Dressing with Cider Vinaigrette!