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What You Need:
(To Serve: 4)
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1 pound young, tender dandelion leaves
4 thin slices bacon, chopped
2 tablespoons wine vinegar
2 shallots or scallions, cleaned and minced
2 garlic cloves, crushed or minced
Salt, pepper to taste
2 tablespoons olive oil
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Translate this recipe:
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| How To Cook: |
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1. Wash dandelions; cut off roots and any damaged leaves; dry; chill.
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2. Fry bacon in a small skillet until crisp; drain on paper toweling.
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3. When ready to serve, add vinegar to bacon drippings, and heat.
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4. Put dandelions, shallots or scallions, garlic, salt, and pepper in a salad bowl; add oil; toss lightly.
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5. Add heated bacon dripping-vinegar mixture; toss.
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6. Serve at once, garnished with crisp bacon.
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