Warm Dandelion Greens Salad With Hot Bacon Dressing

Why You’ll Love This Recipe

• It turns wild, early-spring dandelion greens into a cozy, comforting salad with just the right balance of bitter, smoky, sweet, and tangy.
• The hot bacon dressing slightly wilts the greens, making them tender while keeping plenty of fresh texture.
• Hard-boiled eggs and crisp bacon make this hearty enough for a light meal or a standout side dish.
• It is a beautiful way to celebrate seasonal ingredients with simple, homey techniques.

Grocery List

• Produce: Dandelion greens, shallot or red onion, garlic, optional radishes, optional fresh chives or parsley.
• Dairy: Large eggs.
• Pantry: Bacon, apple cider vinegar, granulated sugar or honey, Dijon mustard, fine sea salt, black pepper, water.

Full Ingredients

For the Dandelion Salad

• 8 cups loosely packed young dandelion greens (about 6–8 oz), thoroughly washed, dried, and tough stems removed
• 4 large eggs, hard-boiled, peeled, and cut into quarters or thick slices
• Optional crunch and color:
  • 4–6 small radishes, very thinly sliced
  • OR 1/4 small red onion, very thinly sliced
• Optional fresh herbs for garnish: 2 tbsp finely chopped fresh chives or flat-leaf parsley

For the Hot Bacon Dressing

• 6 slices (about 6 oz) thick-cut bacon
• 1 small shallot, very finely minced (or 1/4 small red onion, finely minced)
• 1 small garlic clove, minced
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
  • Or 2 1/2 tbsp mild honey, to taste
• 2 tsp Dijon mustard
• 1 tbsp water (to loosen and prevent the dressing from getting too thick)
• 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more at the table

Step-by-Step Instructions

Step 1: Prep and Wash the Dandelion Greens

Dandelion greens can be sandy and gritty, so give them extra attention. Fill a large bowl or clean sink with cold water. Submerge the greens, swish them around thoroughly, then let them sit for 1–2 minutes so any grit sinks to the bottom. Lift the greens out (do not pour, or you will dump the grit back over them). Repeat with fresh water once or twice more until there is no sand at the bottom.

Shake off excess water, then spin the greens dry in a salad spinner or pat them dry gently with clean kitchen towels. Excess moisture will dilute the hot dressing, so get them as dry as you reasonably can. Remove any very thick or tough stems, and tear or chop the leaves into bite-size pieces. Place them in a large heat-safe salad bowl.

Step 2: Cook and Slice the Eggs

Place the eggs in a medium saucepan in a single layer. Cover with cold water by about 1 inch. Set the pan over medium-high heat and bring just to a full boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10–12 minutes (10 minutes for slightly creamier yolks, 12 minutes for fully set).

When the time is up, transfer the eggs immediately to a bowl of ice water and let them cool for at least 5 minutes. Peel under cool running water, then slice each egg into quarters or thick rounds. Set aside to add to the salad right before serving.

Step 3: Cook the Bacon Until Crisp

Lay the bacon slices in a large, cold skillet in a single layer. Set the skillet over medium heat and cook, turning occasionally, until the bacon is deep golden and crisp, about 8–10 minutes. Adjust the heat as needed so the bacon renders slowly without scorching.

Transfer the cooked bacon to a paper towel–lined plate to drain. Once cool enough to handle, chop or crumble it into bite-size pieces and set aside. Carefully pour off all but about 3–4 tablespoons of the hot bacon drippings from the skillet, leaving the flavorful browned bits (fond) stuck to the bottom of the pan. Keep the skillet on the stove over low heat.

Step 4: Build the Hot Bacon Dressing

With the skillet over low heat and 3–4 tablespoons of bacon drippings remaining, add the finely minced shallot and cook, stirring frequently, until softened and translucent, 1–2 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds; do not let it brown.

Whisk in the apple cider vinegar, sugar (or honey), Dijon mustard, water, salt, and black pepper. The mixture will bubble up as the vinegar hits the hot fat. Continue whisking and simmer gently over low heat for 30–60 seconds, until the sugar has dissolved and the dressing looks slightly thickened and glossy. Taste carefully (it will be hot) and adjust seasoning: add a pinch more sugar for sweetness, a splash more vinegar for brightness, or a bit more salt and pepper as needed. Turn off the heat, but keep the dressing hot.

Step 5: Toss the Greens with the Warm Dressing

Make sure your dandelion greens are in a large heat-safe bowl. Working quickly while the dressing is still very warm, pour the hot bacon dressing evenly over the greens. Add the chopped bacon on top.

Using tongs or clean hands, gently but thoroughly toss the greens, bacon, and dressing for 20–30 seconds. The heat will slightly wilt the greens while the vinegar balances their natural bitterness. If you are adding thinly sliced radishes or red onion, toss them in now as well so they soften just a bit in the warmth of the dressing.

Step 6: Plate and Garnish

Immediately divide the warm dressed salad among four plates or shallow bowls, making sure to scoop up plenty of bacon and any dressing pooled at the bottom of the bowl. Arrange the egg quarters or slices on top of each portion.

Finish with a sprinkle of chopped fresh chives or parsley if using, and a few extra grinds of black pepper. Serve right away while the greens are still warm and just-wilted, and the eggs and bacon are pleasantly cozy but not overcooked.

Pro Tips

• Use young, early-spring dandelion greens. Smaller, tender leaves (often the first growth of spring) are milder and less fibrous than large late-season leaves. If your greens taste very bitter raw, you can soak them in cold salted water for 10–15 minutes, then rinse and dry before using.
• Dry greens are key. Any lingering water will thin the hot bacon dressing and stop it from clinging properly. Use a salad spinner if you have one, or dry gently in layers of clean towels.
• Adjust sweetness and tang to your taste. Traditional hot bacon dressing leans slightly sweet to balance bitter greens. Taste the dressing before tossing; you can add an extra teaspoon of sugar or a splash more vinegar right in the pan.
• Serve immediately. This salad is best the moment the hot dressing hits the greens. The leaves should be glossy and just-wilted, not limp. Have plates, eggs, and garnishes ready before you pour the dressing.
• Use a heat-safe bowl for tossing. Metal or sturdy glass is best. Very thin or delicate bowls may not appreciate hot bacon fat and vinegar poured directly into them.

Variations

• Spinach or mixed greens version: If you cannot find dandelion greens, use baby spinach, baby kale, or a mix of sturdy spring greens. Because they are less bitter, you may want to slightly reduce the sugar in the dressing.
• Smoky vegetarian twist: Replace the bacon with 3 tbsp butter or olive oil. Add 1/2 tsp smoked paprika and an extra pinch of salt to the dressing for a smoky flavor. Toasted nuts (such as walnuts or pecans) add satisfying crunch in place of bacon.
• Hearty meal salad: Add warm roasted baby potatoes or leftover roasted vegetables to the bowl before adding the hot dressing. The potatoes soak up the bacon vinaigrette and make the salad filling enough for a stand-alone dinner.

Storage & Make-Ahead

This salad is meant to be enjoyed right away; once the hot dressing hits the greens, they will continue to wilt and do not store well. However, you can prepare the components ahead:

Hard-boil the eggs up to 3 days in advance and keep them refrigerated, unpeeled. Cook and crumble the bacon up to 2 days ahead; store it in an airtight container in the refrigerator, and gently warm it in the skillet when making the dressing. You can also whisk together the vinegar, sugar, and Dijon in a small jar and refrigerate for up to 5 days. When ready to serve, cook the bacon (if not already cooked), warm the drippings, sauté the shallot and garlic, then add the pre-mixed vinegar mixture to finish the dressing. Wash and dry the dandelion greens just before serving to keep them crisp.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including bacon and eggs, using sugar in the dressing): about 280 calories; 13 g protein; 7 g carbohydrates; 22 g fat; 6 g saturated fat; 220 mg cholesterol; 520 mg sodium; 2 g fiber. Actual values will vary based on the exact size of the eggs, bacon thickness, and how much dressing remains in the bowl.