This post is part of the Nourishing Frugal Recipes Carnival hosted by The Nourishing Gourmet.

When I think “frugal,” I think “local” and “in season.” In midsummer, there’s nothing more frugal than a plate of tomatoes you grew from a packet of seeds and God’s own earth, rain and sun. But in March the garden is just starting to wake from its winter’s rest. Ah, but there’s another source for local food, possibly as near as your own backyard!

Photo courtesy Rewild.com

Photo courtesy Rewild.com

We keep our backyard fenced and don’t spray with chemicals for the safety of our children and pets. This usually means lots and lots of dandelions this time of year, which means it’s time for Dandelion Salad! Dandelion leaves are just slightly tangy, not bitter or overly “green” tasting, so they go over well with my kids. Plus, harvesting them is fun because we can pretend to be farmers! All parts of the dandelion are used in traditional food and medicine-making around the world.

Later on in the season, when the dandelions put up yellow flowers, the greens turn bitter. Don’t be sad, though, the flowers, with the stems removed, can be dunked in an egg mixed with a little milk and dredged in flour, then fried up for yet another free nourishing treat!

First Dandelion of Spring Salad

4 slices nitrite/nitrate-free bacon
two fistfuls of new dandelion leaves
3 pastured eggs
2 Tbsp. chopped onion
1/4 c. pastured butter
1/2 c. raw cream
1/2 tsp. sea salt
dash of pepper
1/4 c. cider vinegar
2 Tbsp. maple syrup
1 Tbsp. arrowroot

1) Put two eggs in cold water in a saucepan and boil them. Do you know the rhyme:

Put ‘em in cold water
Cook ‘em till they bump
Simmer for 12 minutes
Peel ‘em with a THUMP!

I put the cracked, unpeeled eggs in cold water to cool while I go gather the dandelion greens. When I get back, the peels slip off easily and the eggs are cool enough to handle.

2) In a skillet, warm butter and cream over low heat until butter melts. Beat the remaining egg and to it add salt, pepper, vinegar, syrup and arrowroot. Drizzle the egg mixture into the slightly warm cream mixture, beating constantly. Increase heat a little, stirring constantly until the mixture thickens.

3) Wash and dry your greens well and tear them into bite-sized pieces. Pour slightly cooled dressing over the greens. Slice eggs over the top of the greens and toss very gently. Serve immediately.

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