There is nothing bashful about this salad. It features lots of assertive flavors including dandelion leaves: one of my favorite bitter greens. Like chicory, radicchio, watercress, and arugula, dandelion leaves are very cleansing and they are also particularly helpful for the digestion. Dandelion greens are super high in vitamins and minerals, as well.
Dandelion greens are best (least bitter) in the early spring before they’ve had a chance to flower. You are, of course, welcome to use those in your yard; just make sure they are unsprayed, not too close to the road, and haven’t been urinated on by your furry friends ;)
Because I have two dogs, I usually buy organic dandelion greens at my natural foods store for use in recipes like this curry or this salad.
If you really don’t like/can’t find organic dandelion greens, you can substitute your favorite greens. The bacon is optional, but I like the crunchy saltiness it adds. I only eat bacon from pastured pigs, with no (potentially carcinogenic) preservatives added. If you don’t want to use bacon, you can sizzle your ramps in some olive oil instead. I mentioned in my last post that I foraged a whole bunch of ramps recently. You may be able to find some in your own woods are at your Farmer’s Market, but it not, you can substitute green onion bottoms in the salad and chopped shallot in the dressing.