dandelion salad with shrimp and bacon

dandelion salad with shrimp and bacon


Have you tried dandelions yet?

So my sweet aging Italian neighbor talks tirelessly about how she was soooo poor growing up in South Philly that  she and her sister collected dandelion greens from the backyard to be served up for dinner.

In South Philly.

These things were probably peeking out from a slab of concrete, and this resourceful family, among many other families, made the best of what they had and ate them.

Free salad and no toxic weed chemicals on the lawn!! I’m in!

Ok, so full disclosure, I bought these at the market. It’s winter here in the northeast. Not even a dandelion could stand this kind of cold. But if you are an experienced-dandelion picker, I would love to hear your stories.

Dandelion salad with shrimp and bacon

I eat this salad as is, but could also be served over linguine (similar to scampi) for a heartier meal.

When picking dandelions at the store or off the curb; look for small, tender leaves. The bigger they are, the more bitter they will be. If you do wind up with bitter leaves, just blanch them in a pot of boiling water.


4-6 cups of dandelion greens, washed thoroughly

1 pound medium – large shrimp, cooked

4 slices good quality bacon


In a large skillet, cook the bacon until crisp. Remove bacon from pan and drop the dandelion greens into the pan of bacon drippings and toss gently. Remove from pan and crumble the bacon on the greens and top with shrimp.

For bitter greens: Boil a pot of water. Drop the dandelions into the boiling water for about 30 seconds. Remove the greens from the water and place directly into the pan of bacon drippings. Follow recipe as above.



2 thoughts on “dandelion salad with shrimp and bacon

  1. This looks amazing – our dandelions are covered with snow presently, but they will be showing themselves before too long. if we remember to get them when they are small and sweet this looks like a great way to use them! Found you cause Joy said to go visiting 🙂

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