PENNSYLVANIA DUTCH MIXED GREENS SALAD
2 quarts mixed baby greens
1/4 lb bacon, diced
2 eggs
1/2 cup honey, sugar or agave syrup (or sweeten to taste)
1/2 cup water
1/2 cup cider vinegar
2 cloves garlic, minced (optional)
3 hard boiled eggs, peeled and sliced
Peel and mince garlic. Marinate garlic in vinegar for 20 minutes.
Wash and dry greens thoroughly in a colander. While greens are drying, sauté the bacon until crisp. Pat greens dry with a paper towel and transfer to a
serving bowl.
In a separate medium-sized bowl, beat eggs, add sugar, water and vinegar/garlic mixture. Gradually stir into the still-hot bacon.
Continue stirring over low heat setting until mixture thickens. Pour dressing over the greens.
Toss well and garnish with the sliced eggs. Taste and adjust for seasoning, adding salt and pepper as needed. If dressing is too sweet, add more vinegar,
if too tart, add sugar or water.
This salad is also good made with Frisee, endive or escarole.
This recipe is for a sweet salad; if you prefer, start with 1/4 cup honey and add more to your taste. Enjoy.
No comments:
Post a Comment