Mark Bittman offers this recipe in How to Cook Everything (Macmillan 1998), calling it "one of the great food combinations ever." He says the dish must be served warm.
Makes 4 servings
2 tablespoons olive oil
1/2 pound top-quality slab bacon, cut into 1/2-inch cubes
1 tablespoon chopped shallot
4 cups torn dandelion greens (or other bitter greens such as arugula, cress or frisee), washed and dried
1/3 cup top-quality red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.
Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste. It shouldn't need too much salt.
Serve immediately.
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