dandelion green salad with warm pancetta dressing

I’ve admitted by shortcomings when it comes to foraging. I want to be a better forager. I intend to be a better forager. And one day I will be a better forager.

But in the meantime, when I have a springtime craving for dandelion green salad I have a very nifty trick. I invite my friend Carol over, and she is bound to arrive with a bag of freshly gathered dandelion greens. You see, Carol is very good at foraging (at least for dandelion greens). And she’s even better at being a dinner guest. Not only did she arrive with a bag-o-greens, she brought me a thick slice of pancetta and a nice red onion.


I quickly stashed by goodies in the fridge, knowing I would keep them for myself the next day for lunch. Which I did. But before committing the greens to the salad bowl, I carefully photographed the leaves so that I could go out and find them on my own next time.

Or, even easier,  just invite Carol back for dinner.






Dandelion Green Salad with Warm Pancetta Dressing
Serves one

3 cups dandelion greens*
1/4 cup pancetta, cubed
1/4 cup diced red onion
1 tablespoon olive oil
2 tablespoons balsamic vinegar
salt & pepper

Wash, dry and place greens in a bowel

Pour olive oil into small frying pan and heat until warm. Add pancetta and fry until the cubes are crisp and golden, and have given off their fat. Scoop out the pancetta with slotted spoon and reserve.

Add the onions back into the same pan, and cook until softened. About 5 minutes. Add back the pancetta, stir and add turn down the heat. Add the balsamic vinegar, and let bubble for about 45 seconds. 
 
Pour hot dressing over greens,  add salt and pepper, toss and eat. 

*If you a lazy forager like me, and don’t have a Carol to bring you  dandelion greens, you can use this dressing on any sturdy green. It’s great with spinach and even better with kale.