Harvest small, tender dandelion leaves before the plant flowers, and from an area that is not sprayed with chemicals. Wash and chop fine.
Salad toppings:• Hard-boiled eggs, chopped
• Sweet onion, diced
• Bacon bits
Dressing:• 1 cup sugar
• 4 tablespoons flour
• 2 eggs
• 1/2 cup hot water
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 cup vinegar
1. Mix the ingredients for the greens.
2. Whisk together dressing ingredients.
3. Bring to a boil, stirring. Add about 1 cup milk, and cook until thick. Do not boil. Allow to cool some before pouring over greens.
Interested in more? Check out Recipe Box: Make Your Own Cookbook Plus Heirloom Recipes from Carol J. Alexander.
Carol J. Alexander is the author of Homestead Cooking with Carol: Bountiful Make-ahead Meals. She writes and gardens in the Shenandoah Valley of Virginia. Emily still does a lot of the cooking.