Bacon and a dijon vinegarette are perfect toppings for this Winter salad.

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Serves 2

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

1⁄4 cup olive oil

salt & pepper to taste

1 large bunch dandelion greens, washed and dried

4 slices good bacon, cut into

1⁄2 inch pieces

2 thick slices country bread, torn into small pieces

  1. Mix the vinegar, dijon, and olive oil until emulsified.
  2. Season to taste with salt and pepper and set aside.
  3. Heat a medium sauté pan over medium-high heat.
  4. Add a splash of olive oil and the bacon; cook until golden and crispy.
  5. Remove the bacon with a slotted spoon.
  6. Keeping the bacon fat in the pan, add the torn bread and toast until golden and crispy on all sides.
  7. Toss the dandelion greens with the vinaigrette. Only use enough to lightly coat the greens, and save the remaining dressing for another use.
  8. Top the greens with the warm bacon and croutons.
  9. Serve immediately!


Photography by Kevin Norris

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