Use fresh, young dandelion greens for the best flavor. Older greens can be quite bitter. Adjust the amount of sugar to your liking, depending on the bitterness of the dandelion greens. For a smoother dressing, strain the mixture through a fine-mesh sieve after cooking. This dressing is also delicious served over a warm spinach salad with hard-boiled eggs.
Dandelion Dressing
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS15
Celebrate the arrival of spring with this unique and flavorful dandelion dressing. Inspired by Pennsylvania Dutch traditions, this dressing perfectly balances sweet, savory, and slightly bitter notes, making it a delightful accompaniment to boiled potatoes, ham, or your favorite spring dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol139 mg
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Fiber3 g
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Protein16 g
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Saturated Fat11 g
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Sodium1111 mg
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Sugar31 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Render the Bacon: In a large skillet over medium heat, fry the bacon lardons until crispy. (8-10 minutes) Remove the bacon with a slotted spoon and drain on paper towels, reserving approximately 3 tablespoons of bacon drippings in the skillet.
02
Step
1 mins
Prepare the Custard Base: In a medium bowl, whisk together the beaten eggs, sugar, salt, mayonnaise, and apple cider vinegar. Set aside.
03
Step
7 mins
Create a Roux: Heat the reserved bacon drippings in the skillet over medium heat. Whisk in the flour until a smooth paste forms. Cook, stirring constantly, until the roux turns a light golden brown. (5-7 minutes)
04
Step
5 mins
Develop the Dressing: Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the mixture comes to a simmer and begins to thicken. (3-5 minutes) Temper the egg mixture by slowly drizzling a small amount of the hot milk mixture into the bowl while whisking constantly. This prevents the eggs from scrambling. Pour the tempered egg mixture back into the skillet with the remaining milk mixture.
05
Step
2 mins
Combine and Finish: Crumble the crispy bacon into the skillet. Add the torn dandelion greens. Cook and stir gently until the greens are just wilted and heated through. (1-2 minutes) Be careful not to overcook the dandelion greens; they should retain a slight bite.
06
Step
1 mins
Serve immediately or chill for later use. The flavors meld together beautifully as it sits.
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Please Rate
Evelyn Kassulke
May 24, 2025Made this for Easter and it was a hit! I added a pinch of nutmeg for a little extra warmth.
Emilio Goodwin
May 20, 2025I was a bit skeptical about the dandelion greens, but this dressing is surprisingly delicious. A great way to use ingredients from the garden!
Elmo Okuneva
May 7, 2025This recipe is amazing! I never thought dandelions could taste so good. My family loved it!