So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.
And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.
It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s delicious.
Everything gets all piled up on the bread.
- 6-8 slices bacon
- 1 T olive oil
- 1 onion, sliced
- ½ bunch dandelion greens (or any other greens), stem ends removed
- 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
- sauce: ½ T dijon mustard
- 1 T balsamic vinegar
- 2 T mayonnaise
- to taste salt
- to taste pepper
- 1 clove garlic, minced
- 1Cook bacon. Drain on a paper towel lined plate.
- 2Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
- 3Whisk together sauce ingredients. Spread on croissant/bread.
- 4Top with bacon and greens.