One of the first signs of Spring in central PA is dandelion. I can remember stories of people eating dandelion salads with hot bacon vinaigrette. I'm not sure there is anything more PA Dutch than that salad. Also, leave it to the PA Dutch to take salad greens and add BACON
This salad isn't so much a dish inspired by those ideas and stories of dandelion salads as it is a direct recreation of the dish. Dandelion has a wonderful bitter quality that just begs for some fat and smoke. In this salad, we start with a base of warm bacon vinaigrette, add some toasted brioche, dandelion greens that are just lightly dressed with olive oil, salt and pepper.(yes, it's meant to look like Easter grass) Next we add some crispy bacon, a little drizzle of bacon vinaigrette and a poached egg because, why not? Eggs are delicious and a great addition to the tart bacon vinaigrette. A couple twists of pepper on the egg and we're off to the races. Spring is coming quickly to central PA and this salad takes us on our first step toward asparagus, morels, radishes, etc! I can't wait!