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Wilted Dandelion Greens Salad with Soft Boiled Egg

Wilted Dandelion Greens Salad

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Author: MIchelle Ferrand
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 2 Salads


  • 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


  • 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.
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