Dandelion Salad

The memories dandelion salad evokes is one of great joy from my childhood! There are so many ways to “dress” this up, but below is a favorite of the Pennsylvania Dutch community.

My favorite vegetarian way will follow…


  • young dandelion greens preferred
  • 4 thick slices bacon
  • ½ cup cream
  • 2 Tablespoons butter
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 Tablespoons vinegar
  • ½ teaspoon paprika
  • black pepper


  1. Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place.
  2. Cut bacon in small cubes, fry quickly and pour over dandelions.
  3. Put butter and cream into a skillet and melt over low heat.
  4. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture.
  5. Cook over high heat until dressing is quite thick.
  6. Pour, very hot, over the dandelions, stir well and serve.


My favorite way to do a dressing is very simple… just take extra virgin olive oil and apple cider vinegar and/or fresh lemon juice, and toss it with the dandelion greens. A touch of salt and pepper and you’re done! YUMMY!!

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