This creamy bacon dressing and greens is the perfect spring time salad. It’s great with dandelion greens but spinach works in a pinch too.
Originally this “salad” was supposed to be made with dandelion greens. Unfortunately I could not get my hands on some so I used some fresh local spinach instead. It was a perfect substitute. The dressing is creamy, bacony (I don’t think that is a real word…) and has just the amount of cider vinegar bite.
Now, about this dressing. It’s not really healthy. So please don’t leave me any snarky comments about how I’m making America fat because of food like this. It’s really really really good so that is all that matters….right?
Another great thing about this recipe is that it’s something my Dad loves. He says he remembers his mom making it every Spring when the dandelion greens were still young. For years he thought that he would never taste the dish again because no one ever wrote the recipe down. However, the other day we were on the phone together and he found an old cut out recipe from the Toledo Blade newspaper. He was sure it was his mom’s recipe.
Sadly, my Dad was not here to taste the recipe (I’m in New York, he is in Ohio) after I made it but by looks and description he is sure it’s the recipe his mom used to make. Just for the record the women sourced in for the recipe is not my grandmother. I guess it will remain a mystery if she got the recipe from my grandmother, my grandmother got the recipe from her or if they just both stumbled upon the same delicious dish.
Creamy Bacon Dressing with Greens
This creamy bacon dressing and greens is the perfect spring time salad. It's great with dandelion greens but spinach works in a pinch too.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
3 pounds greens (dandelion greens are recommended but you can use spinach too)
5 slices thick cut bacon
1/4 cup butter
1/2 cup heavy cream
2 eggs, beaten
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon sugar
1/4 cup cider vinegar
Source: Mrs. Ehrsam from the Toledo Blade newspaper
Wash greens, dry and set aside.
Cut bacon and fry until crispy. Once crispy, take out of pan with slotted spoon and put on top of greens. Leave the bacon grease in the pan (if you use more than five slices or use a very fatty bacon you can take some of the grease out of the pan).
Add butter and cream to bacon skillet and warm over low heat.
In a small bowl beat eggs, salt, pepper, paprika and vinegar. Slowly add to pan with warm cream (if you do not do this slow enough you will end up with cooked egg) whisking the whole time. Continue whisking and in a few minutes the dressing will begin to thicken. Once creamy and thick take of the heat and pour over greens. Toss the greens with the hot dressing. The greens will wilt and become soft but they will not fully cook.