Wilted Dandelion Greens Salad

• Meat

  • 6 oz Pancetta

• Refrigerated

  • 2 Eggs, soft

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Flake salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 10 oz Young (small dandelion greens, thoroughly washed

Found on cupofzest.com

Description

Ingredients

• 1 tablespoon olive oil
• 6 ounces pancetta, roughly chopped
• 10 oz young (small) dandelion greens, thoroughly washed
• 2 soft boiled eggs
• 1 tablespoon freshly squeezed lemon juice (more to taste)
• Flake salt, to taste
• Freshly ground pepper, to taste

Directions

• Bring olive oil to medium-high heat in a skillet. Add pancetta, and cook until brown and crispy, stirring occasionally, about 8 minutes.
• While the pancetta cooks, cut the ends off the greens and tear or cut into bite sized pieces. Place in a large salad bowl.
• Once the pancetta is crisp, add it and the hot fat from the pan to the greens.
• Add the lemon juice, a few pinches of salt and pepper and toss to coat.
• Top with the soft boiled eggs and serve immediately.