Dandelion Salad

Ingredients

• young dandelion
• one-fourth cup vinegar
• two tablespoons water
• thin sweet bacon

Method

1. 1

   Wash dandelion thoroughly, cut off roots and outside leaves.

2. 2

   Sauté bacon until crisp, sprinkle over dandelion.

3. 3

   Heat bacon fat with vinegar and water, pour over dandelions, and toss to mix.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 33. The excerpt below is the record exactly as published.

Dandelion Salad Frozen Strawberries Spanish Layer Cake Cafe Noir — Iced Tea CONSOMMfi WITH BREAD STICKS (For recipe see Page 149.) BOILED CORNED BEEF WITH VEGETABLES Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and — if very briny — drain, rinse off scum with hot water and again cover with boiling water; heat to boiling point and simmer until meat is tender (about six hours). Remove beef from liquor, keep covered in a warm place. Skim off some of the fat from liquor. Add carrots washed, scraped and cut in quarters. Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cab- bage cut in quarters (stalk cut out). Wash, pare and cut uniform- sized potatoes in quarters, parboil five minutes, then drain and add to other ingredients. Cook beets in a separate vessel. When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage. Sprinkle vegetables with finely chopped parsley, serve beets in separate dish. Pass horseradish, mustard and vinegar. DANDELION SALAD Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in 74 5^ Sunday Dinners ^'^ Fourth Sunday several waters, cut off the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and saute in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan (there should be one-third cup), add one-fourth cup vinegar diluted with two tablespoons water

Cook this with the app: pantry check, scaling, and the assistant.