![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe comes from my friend Michelle and a vintage cookbook: Dandelion Green Salad.
1 tablespoon olive oil
6 ounces thinly sliced pancetta, roughly chopped (I used house-made guanciale, because.)
10 oz young (small) dandelion greens, thoroughly washed
2 soft boiled eggses (I boiled for 5 minutes)
1 tablespoon freshly squeezed lemon juice (more to taste)
Flake salt, to taste
Freshly ground pepper, to taste
Bring olive oil to medium-high heat in a skillet. Add pancetta, and cook until brown and crispy, stirring occasionally, about 8 minutes.
While the pancetta cooks, cut the ends off the greens and tear or cut into bite sized pieces. Place in a large salad bowl.
Once the pancetta is crisp, add it along with the hot fat from the pan to the greens.
Immediately toss the greens in the hot fat. Add the lemon juice, a few pinches of salt and pepper and toss again.
Top with the soft boiled eggs and serve immediately.
What worked: This indeed had a nice balance between the dandelion bitter, the unctuousness of the guanciale, and the creaminess of the soft-boiled egg. Plus it was pretty. (Some toasted pecans would have made it even better all 'round, though.)
Our kidneys are undoubtedly happy with us.
What didn't: The eggses could have used another 30 sec to 1 minute - the interior white around the yolk wasn't quite set. The greens were definitely more on the adult side - that made them bitterer, and I should have done a quick blanch-and-ice-water, or taken a lot more time to de-stem them.
Will I make it again? When we get dandelion greens in our CSA box, probably. I won't necessarily make this just 'cause.
1 tablespoon olive oil
6 ounces thinly sliced pancetta, roughly chopped (I used house-made guanciale, because.)
10 oz young (small) dandelion greens, thoroughly washed
2 soft boiled eggses (I boiled for 5 minutes)
1 tablespoon freshly squeezed lemon juice (more to taste)
Flake salt, to taste
Freshly ground pepper, to taste
Bring olive oil to medium-high heat in a skillet. Add pancetta, and cook until brown and crispy, stirring occasionally, about 8 minutes.
While the pancetta cooks, cut the ends off the greens and tear or cut into bite sized pieces. Place in a large salad bowl.
Once the pancetta is crisp, add it along with the hot fat from the pan to the greens.
Immediately toss the greens in the hot fat. Add the lemon juice, a few pinches of salt and pepper and toss again.
Top with the soft boiled eggs and serve immediately.
What worked: This indeed had a nice balance between the dandelion bitter, the unctuousness of the guanciale, and the creaminess of the soft-boiled egg. Plus it was pretty. (Some toasted pecans would have made it even better all 'round, though.)
Our kidneys are undoubtedly happy with us.
What didn't: The eggses could have used another 30 sec to 1 minute - the interior white around the yolk wasn't quite set. The greens were definitely more on the adult side - that made them bitterer, and I should have done a quick blanch-and-ice-water, or taken a lot more time to de-stem them.
Will I make it again? When we get dandelion greens in our CSA box, probably. I won't necessarily make this just 'cause.
