Edible Weeds: Dandelion Salad with Bacon

Try this delicious recipe and experience the benefits of edible weeds.


| March/April 2005



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Once your lawn is free from harmful chemicals for at least a year—be sure your neighbors don’t spray over the fence!—you can do some beneficial weed eating. With your taste buds, that is. It’s not as weird as you might think. Dandelions, purslane, lamb’s quarters, and other weeds are not only edible, they’re delicious.

Henry’s Farm in central Illinois cultivates organic weed-eats and harvests wild ones.

Here’s a serving suggestion sure to please the palate:

Dandelion Salad with Bacon

• 3/4 pound dandelion leaves (about 6 cups)
• 2 tablespoons vinaigrette
• Salt and pepper
• Hint of sugar to taste
• 4 ounces smoked bacon (or olive oil, for vegetarians*)
• 1 slice French or Italian bread, cubed
• 2 tablespoons wine vinegar
• 1 hard-boiled egg, crumbled

Tear the greens into pieces and put into a warmed salad bowl with the vinaigrette. Sprinkle with salt, pepper, and sugar.





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