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Warm Bacon and Dandelion Salad
Young, tender dandelion leaves bring a bright, peppery bite that balances beautifully against rich ricotta and crispy pancetta. You'll toss those fresh greens with warm bacon lardons and toasted sunflower seeds right out of the skillet. A quick honey-mustard dressing cuts through the richness, tying the whole bowl together with a sweet and tangy finish. It's an effortless way to upgrade your standard greens into something memorable.
Equipment
- Skillet
Ingredients
- 100g streaky bacon or pancetta, cut into lardons
- 1 tbsp sunflower seeds
- 2 small handfuls of young, tender dandelion leaves, washed and dried
- 2 tbsp ricotta
- 2 tbsp extra virgin olive or rapeseed oil 1 tbsp clear honey 1 tsp English mustard ¼ garlic clove, grated
Instructions
- 1Whisk the lemon juice, extra virgin olive oil, honey, mustard, and grated garlic together in a small bowl. Season with salt and black pepper to taste, then set aside.
- 2Heat a splash of oil in a frying pan over medium-high heat. Add the bacon or pancetta lardons and fry for 3 to 4 minutes until they turn golden and begin to crisp. Don't rush this step; rendering the fat ensures the bacon gets evenly crispy.
- 3Stir the sunflower seeds into the pan with the bacon. Cook for one more minute to toast the seeds, then remove the pan from the heat. Toasting the seeds directly in the bacon fat adds a deep, savory flavor.
- 4Divide the dandelion leaves among individual plates. Scatter the warm bacon and sunflower seeds over the greens, crumble the ricotta on top, and spoon the dressing over everything.
Notes
- Swap: If you can't find dandelion greens, arugula or baby spinach makes a great substitute.
- Make ahead: Whisk the dressing together up to 3 days in advance and store it in the fridge.
- Tip: Make sure your greens are thoroughly dried after washing so the dressing clings to the leaves.
Recipe Details
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