(Kil’t) Dandelion & Chard Salad. Photo by Theresa Stanley
Eating dandelion greens might sound like a food trend hailing from a fancy kitchen in a big city, but the dish has deep run roots in Appalachia. In a holler in Eastern Kentucky my grandmother served a warm wilted dandelion greens salad made in a cast iron skillet with hot bacon dressing and served with a side of cornbread. Back in the big city of Lexington, my mother made it with spinach when she didn’t have freshly picked dandelion greens. At The Stave, a restaurant neighboring Lexington just to the north in Millville, Kentucky, chef Jonathan Sanning creates a salad that evokes Appalachian memories in addition to being a solid supper. We’ve provided his recipe for a single salad below.
Ingredients:
• ½ bunch dandelion greens (approximately one dozen leaves), chiffonade
• 4 ribs swiss chard, chiffonade
• 1 teaspoon garlic, minced
• Shaved red onion
• Bacon, crumbles
• 2 teaspoons bacon fat
• 2 tablespoons vinaigrette
• 1 egg, boiled six minutes for a soft center and halved
• Croutons (preferably leftover cornbread, cut into cubes and baked or dried overnight)
• Salt & pepper, to taste
Method:
To a skillet add bacon fat and garlic. Sauté about 30 seconds. Add greens and chard, sautéing just until wilted; approximately 30 seconds. Add bacon crumbles and two tablespoons of vinaigrette to pan, tossing greens to coat. Remove from heat.
On a salad plate, layer the greens, croutons and egg. Season to taste.
Vinaigrette:
• 1¼ cup apple cider vinegar
• ¼ cup whole grain mustard (or bourbon sorghum mustard)
• ¼ cup orange juice
• ¼ cup hot honey
Combine ingredients in large jar. Cover tightly with lid and shake.