Yes, you can pick dandelions off your front lawn and eat them! Wild dandelion leave are shorter than the ones you see in the grocery store, more reminiscent of arugula.
Dandelion Salad with Poached Eggs
- 2 cups day-old bread, cut into 1/2 inch cubes
- 2 tbsp extra-virgin olive oil
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1/2 tsp kosher salt
- 6 cups eater
- 1/4 cup white wine vinegar
- 4 large organic eggs
- 8 oz slab bacon, cut into 1/2 inch thick slices, then into 1 inch pieces
- Canola oil
- 1 tbsp minced shallots
- 2 tbsp sherry vinegar
- 1 tbsp whole-grain mustard
- 4 cups wild dandelion leaves
Prepare the croutons: Preheat oven to 350°F. On a large rimmed baking sheet, toss bread with olive oil, thyme, rosemary and salt; spread out in a single layer. Bake until golden brown, about 10 minutes.
Prepare the poached eggs: In a shallow saucepan, bring water and vinegar to a boil. Reduce heat to a gentle simmer, stirring water to create a bit of a whirlpool. One at a time, break eggs into a small dish, then gently slip into the simmering water. Cook until white is set and yolk is still liquid, about 3 minutes. Remove with a slotted spoon and drain well. Repeat with the remaining eggs.
Meanwhile, prepare the dressing: In a heavy skillet, sauté bacon over medium-high heat until browned and crisp, about 7 minutes. Remove with a slotted spoon to a plate lined with paper towels and set aside. Add enough canola oil to the bacon fate in the pan to equal about 1/3 cup. Add shallots, vinegar and mustard, quickly stirring to combine and scraping up any brown bits on bottom of pan. Remove from heat.
To assemble: In a large bowl, combine dandelion leaves and croutons. Add dressing and bacon pieces; toss to coat. Divide salad among 4 cool plates and top each with a poached egg.