Close up of dandelion leaves, potato, beans and boiled eggs on white plate with a fork
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Dandelion Salad With Warm Bacon Dressing

One of the most popular ways to enjoy fresh dandelion greens! 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American, European
Keyword: Dandelion Greens Salad, Dandelion Salad
Appliance: Whisk, skillet
Servings: 4 servings
Author: Raksha Hegde


  • 1 lb dandelion greens stem removed
  • 2 eggs hard-boiled
  • 2 potatoes boiled
  • 1/4 cup kidney beans drained and rinsed

Salad Dressing

  • 5 bacon slices
  • 2 tbsp cider vinegar
  • 2 tbsp shallot finely chopped
  • 1 tbsp Dijon mustard optional
  • 1/2 tsp black pepper freshly ground
  • salt as per taste


  • First, assemble the salad in a large bowl. Start by laying the cleaned dandelion greens. You can cut the leaves into 2-inch length for a better presentation. 
  • Quarter the eggs and potatoes and lay it on the greens. Add the kidney beans. 
  • To make the salad dressing, cook the bacon in a large heavy skillet till golden and crisp. Transfer to a cutting board and chop it finely. Reserve the bacon fat. 
  • In a small bowl, whisk together cider vinegar, shallot, Dijon mustard, bacon fat, salt, and pepper. Since the bacon fat is salty, you may want to go easy on the salt. 
  • Drizzle the dressing on the assembled salad and toss to coat the greens well. Sprinkle the chopped bacon on top. 
    Close up of dandelion leaves, potato, beans and boiled eggs on white plate with a fork
  • For a vegetarian version, omit the bacon and eggs. Grate Parmigiano Reggiano on the salad to create the salty taste of the bacon. 
    Healthy dandelion green salad with potatoes in a bowl with salad dressings


You can substitute any yellow mustard for Dijon mustard.