From Rosalind Creasy

Early Americans welcomed the greens of spring, either from the garden or growing wild, such as dandelions and violets (Viola Odorata).

6 small organic eggs
8 cups lightly packed greens such as spinach, dandelions, mâche, or violet leaves*
1/3 pound thick-sliced bacon, cut in 1-inch pieces
1 small onion, minced
1/4 cup brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon cornstarch
1/4 cup cider vinegar
Freshly ground black pepper

Place the eggs in a saucepan of cold water bring to a boil, and immediately remove from heat. Let the eggs sit for 15 minutes, drain the water from the saucepan, then run cold water over the eggs. Let them cool, and then peel them and set them aside.

Wash the greens well and dry them in a salad spinner. Break leaves into bite-size pieces and refrigerate.

In a large pan, sauté the bacon until crisp. Drain the bacon on a paper towel. Remove all but 1/4 cup of bacon drippings from the pan. Over medium heat sauté the onion until transparent, about 5 minutes.

In a small bowl, blend together the sugar, mustard, and cornstarch. Add the vinegar and 2/3 cup water and whisk together. Add the mixture to the onion and blend, cooking over low heat for 1 minute, until it starts to thicken.

Cut the eggs in half. On four salad plates equally divide the greens to form a bed. Drizzle a quarter of the still-warm dressing on each plate. Garnish with the bacon pieces and 3 egg halves. Grind pepper on top and serve.

Serves 4.
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See also Jesse’s Bitter Green and Egg Salad Recipe
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*Edible Flower Disclaimer
Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.
Image Credit: Rosalind Creasy
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