You guys, did you know that dandelions aren’t just for making your arm turn yellow, or blowing the seeds all over the yard to plant new flowers? (I’m not the only one who did this as a child… right? My parents were thrilled, I’m sure.)
We can eat them!!?
Yes. Yes, we can.
I learned in this week’s Abundant Harvest Organics newsletter that dandelions are part of the sunflower family. I had no idea. I also learned that this plant that I’ve never eaten can be a substitute for: arugula, broccoli raab, beet greens, choys, kale, collards, chicory, or baby spinach. How fun!
So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.
And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.
It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.
The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s deeeeelicious.
I can never have enough garlic.
Suggestions: 1. Don’t skimp on the sauce. 2. Use a good quality mayo. 3. Don’t skimp on the sauce.
Everything gets all piled up on the bread.
We’re really into French baking and breads at home right now. I made baguettes the other week. And, since it was my birthday last Thursday, Tim bought us some great croissants to enjoy with friends the other night, and there was one left, perfect for us to split for this sandwich.
Sigh. I miss Paris.
I also miss this sandwich.
- 6-8 slices bacon
- 1 T olive oil
- 1 onion, sliced
- pinch salt
- 1/2 bunch dandelion greens (or any other greens), stem ends removed
- 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
- sauce: 1/2 T dijon mustard
- 1 T balsamic vinegar
- 2 T mayonnaise
- to taste salt
- to taste pepper
- 1 clove garlic, minced
- Cook bacon. Drain on a paper towel lined plate.
- Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
- Whisk together sauce ingredients. Spread on croissant/bread.
- Top with bacon and greens.