1 bunch of young dandelion greens, washed 2 Tbsp bacon fat 1/4 cup vinegar 2 eggs 4 slices of bacon 2 Tbsp flour 2 Tbsp sugar 1 c water
Fry bacon, crumble and put pieces over top of the dandelion greens. Use flour and bacon drippings; mix to a paste with a little of the water. Add to the beaten eggs, water and vinegar. Mix well and heat in a pan (or microwave) until thick, stirring every once and awhile to prevent lumps. When thick, pour over dandelion and serve. Ingredients vary according to the bunch of dandelions you want to make. Best when dressing is served warm. This dressing can also be used over endive, garden lettuce or even potato salad.
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