There is nothing bashful about this salad...it's full of assertive flavors, hence the title. If you don't like/can't find organic dandelion greens, you can substitute your favorite greens (dandelion greens are incredibly nutritious, though, so do give them a try, if possible). —WinnieAb
strips bacon, preferably pastured and preservative-free
ramps, bottom white parts only
chopped organic dandelion greens
chopped organic parsley
Cashel Blue Irish Farmhouse cheese
juice from 1/2 fresh lemon, preferably a Meyer lemon
best olive oil
ramps, bottom white parts only, minced
pinch of sea salt
In This Recipe
Cook the bacon in a hot skillet until crisp on both sides. Remove to a towel to drain and cool. Leave the hot bacon fat in the pan over medium heat.
Toss the ramps into the hot bacon fat. Allow to cook for a minute or two, until nicely browned on all sides. Remove and allow to cool, then crumble into a small bowl and set aside.
Coursely chop the ramps and mix in a medium bowl with the greens, parsley, and crumbled bacon. Set aside while you make the dressing.
Mix all dressing ingredients in a small bowl and then pour over the salad. Crumble the blue cheese over the salad and serve.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.