Recipe courtesy of Jonathan Waxman

Warm Dandelion, Bacon and Potato Salad

A true bacon salad needs to be warm and crunchy, which means it must be assembled at the last possible moment. Dandelion is an inexpensive leaf that marries well with bacon. Warming the dandelion leaves twice, tossing them first in the hot bacon fat and then with the roasted potatoes, wilts them nicely and softens any bitterness.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 first-course servings or 2 main-course servings
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1/4 cup olive oil

6 to 8 new potatoes or other small potatoes, quartered

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 cloves garlic, smashed and peeled

4 ounces slab or thick-cut bacon

1 bunch dandelion greens, 10 to 12 inches long, or mustard greens

4 chive blossoms, for garnish, optional

1/4 cup sherry vinegar


  1. Heat a large roasting pan or Dutch oven and add 3 tablespoons of the olive oil. Spread the potatoes in the roasting pan in a single layer and sprinkle with salt and pepper. Add the garlic. Saute the potatoes until golden and tender, 10 to 15 minutes. While the potatoes are browning, cut the bacon into 1/2-inch-wide pieces to make 'lardons." Put the bacon and the remaining tablespoon olive oil in a large skillet and cook over medium heat, stirring occasionally, until the bacon is just golden brown. Wash the greens. Cut off the bitter bottom stalks. Cut the leaves into 3-inch lengths. Separate the chive blossoms, if using, into individual florets.
  2. When the potatoes are done, add the hot bacon to the potatoes using a slotted spoon, reserving the bacon fat in the pan. Add the greens to the reserved fat in the pan; add the sherry vinegar and toss to coat. Transfer the greens to the pan with the potatoes and toss to combine until the greens just wilt. Divide the salad among serving plates and garnish with the chive blossoms if using. Serve immediately.

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