Mixed Greens with Hot Bacon Dressing used to be dandelions with hot bacon dressing when I was growing up. At the crack of dawn on Easter morning I’d be out in the yard picking dandelions before the flowers opened for the day. Tender baby greens, not too bitter. closed buds were okay too.
It was safe back then to eat things out of your yard. Dandelions, violets, purslane, raspberries, wild strawberries and so on. The point is that we didn’t use chemicals to kill weeds. Yes, some people in the neighborhood did. That was fine then, we weren’t in the habit of foraging the neighbors’ yards. Especially not on Easter unless I was invited to an egg hunt!
Today you can buy dandelion at some stores and farmers markets. There is just something about buying dandelion that I can’t quite get use to doing. Lucky for me, we like arugula or mixed baby greens just as well.
Hot bacon dressing is a PA Dutch thing as far as I know. My ancestors on my Mom’s side spoke PA Dutch and really loved their Wos-Wit homemade or store bought.
This hot bacon dressing is very rich. Its sweet and sour bite gets an extra kick from salty bacon. A little goes a long way. Its okay to indulge once a year, right? đŸ˜‰ If you have any guilt, just send me your leftovers!
Bunny please don’t eat the salad its for Easter!
Ingredients
- 4 strips bacon, fried and crumbled
- 1/2 cup cream
- 1/4 cup butter
- 2 eggs, beaten
- 2 tablespoons sugar
- 3 tablespoons cider vinegar
- Salt and pepper to taste
Instructions
- Whisk together cream, 1/4 cup butter. Heat over low.
- Whisk together eggs, sugar and vinegar. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly.
- Add bacon crumbles. Season with salt and pepper. Serve warm over greens.
Food for Thought…What other foods would taste great with this dressing? Ham? Potatoes? I’d love to hear your thoughts in a comment below!
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