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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Dandelion Buds in a Bacon Dressing

yes indeed…

4 slices bacon
1-2 tablespoon reserved bacon drippings
1 tablespoon olive oil
MORELS if in season or mushrooms, sliced
Ramps or green onions sliced
1 garlic clove, minced
4 tablespoons balsamic vinegar
2 teaspoons sugar
Salt and freshly ground black pepper or lemon-pepper seasoning, to taste
1/3 cup sliced almonds
1/3 cup crumbled feta cheese

Tight buds are very tasty marinated and popped into wild egg rolls. They can also be pickled and either way have a great ‘chew factor’. The stems can be tempura-ed or pickled or boiled lighted and slathered with butter and seasoning for a green bean thingy… 🙂

 

1. Remove Dandelion buds from their flower stalks (save stalks for another wild dish) Wash and place in rapidly boiling water, cook for a short time just till tender but still with a good chew factor.  (be sure that the buds you have picked are preflower stage and NOT preseed stage, one tastes yummy and the other like a mouthful of cooked cotton)

2. Cook bacon slices in a large skillet until crisp. Remove bacon and drain on paper towels, reserving 1-2 tablespoon drippings in skillet. Let bacon cool slightly, then roughly chop or crumble and set aside.

3. To make the dressing, heat reserved bacon drippings along with olive oil over medium-high heat. Add mushrooms (hopefully Morels) and green onions (or Ramps or Wild Onion) and sauté for several minutes, stirring occasionally. Add garlic and sauté for about 2 minutes more or until the green onions have softened. Mix in vinegar, sugar, salt and pepper, stirring until heated through. Stir in cooked bacon; remove from heat.

4. Pour bacon dressing over Dandelion buds, tossing greens until coated. Sprinkle with almonds and feta cheese.

I also did this with Dandelion greens and it was equally yummy but different.

Dandelion Greens with Bacon Dressing

This recipe was adapted from this Mother Earth article:  http://www.motherearthliving.com/cooking-methods/asian-greens-salad-zmrz12amzdeb.aspx

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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Ph. 828-406-8241

e: hollydrake56@gmail.com

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A learning resource that can help you get outside and connect with nature.
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