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Dandelion Salad



  • 1 bunch dandelion greens (see note)
  • 4 slices bacon
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 2 eggs
  • 1 tablespoon sugar
  • 4 tablespoons vinegar
  • 1 teaspoons salt
  • freshly ground pepper to taste

Note: Dandelion greens should be gathered in early spring while still young. Don’t pick greens that grow on chemically treated lawns; never pick greens from roadsides or near railroad tracks-they may be contaminated with lead or other poisons.


  1. Thoroughly wash the greens.
  2. Fry the bacon until crisp, cut into small pieces and add to the greens.
  3. Melt the butter with the cream in a skillet over a low flame.
  4. Beat eggs, add salt, pepper, sugar and vinegar and add to the cream mixture.
  5. Increase the heat slightly and cook the dressing, while stirring continuously, until thick.
  6. Pour the dressing hot over the greens, toss, and serve.


Hudson Valley Restaurant Week is back this April 8-21!