Dandelion Salad with Warm Bacon Vinaigrette

This dandelion salad with warm bacon vinaigrette is a seasonal favorite in France, found on many a home table from March through May, and even the occasional restaurant menu. The warm dressing slightly wilts the greens but leaves a delightful crunch. 

In France, dandelions are called pissenlit, literally translating to "wet the bed" due to their diuretic properties. According to the National Institutes of Health, “Unlike many prescription diuretic drugs that deplete the body of potassium, dandelion is naturally rich in potassium and can help replace minerals lost during increased diuresis.” So it's a health food! 

They are a seasonal delicacy, commonly found in open fields, meadows, rustic rural paths and even your own backyard. It’s best to pick them in early spring before the tender leaves and stalks grow tough and bitter. I must confess that, technically, my dandelion salad doesn’t fit this week's Sunday FunDay theme because I did not forage or pick this particular bunch. But I want to point out that it is possible to do that thing!

My backyard in Houston was so dry this spring that the dandelions were not thriving as per usual. The sad “crop” was not enough to feed anyone but I’m hoping for better luck next year. Some years they positively FLOURISH, the bane of any gardener's existence. A boon to all lovers of foraged greens.

If you want to harvest your own, make sure the space is animal free or a no-pee zone. Pinch the greens off around the flowers and wash well before dressing or cooking. Truly what many think of as a weed is actually quite edible and delicious, especially when picked young and tender! 

Dandelion Salad with Warm Bacon Vinaigrette

If you can’t find any dandelion greens, chopped arugula, frisée, or mustard greens will also work with the warm bacon vinaigrette. Traditionally, this French salad is served with soft-poached eggs on top but I had a couple already hard boiled in the fridge. They worked well too.

Ingredients to serve 2

1 bunch dandelion greens (mine weighed about 5 oz or 142g)

4 oz or 113g thick-cut bacon, cut in lardons 

1 small shallot, minced

1 tablespoon red wine or sherry vinegar

1 teaspoon Dijon mustard

2 large eggs (soft-poached or boiled)

Fine sea salt and freshly ground black pepper, to taste

Method

Wash and dry the dandelion greens. Trim the ends and discard. 

Cut the greens in half then soak them in cool water for at least 1 hour, changing the water a couple of times. Drain and spin them dry.

Put them in a salad bowl, ready for the dressing. 

Cook the bacon in a frying pan over medium heat until crispy. 

Tip the pan to the side so you can remove the crispy bits, leaving the fat behind.

Sauté the shallot in the bacon fat until softened. 

Remove the pan from the stove and whisk in the vinegar, mustard and a few good grinds of black pepper.

Pour warm dressing over the greens and toss to lightly wilt.

Top with crispy bacon and the eggs, halved if using hard boiled. Finish with a sprinkle of flaky sea salt, making sure to get some on the eggs, and freshly ground black pepper.

Enjoy!

It’s Sunday FunDay and today we are walking on the wild side since it’s almost Wild Foods Day which is celebrated on October 28th. Many thanks to our host Camilla of Culinary Cam. Check out the links below.

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigrette by Food Lust People Love
• Porcini Risotto by Culinary Cam
• Rosehip Jelly by A Messy Kitchen
• Thel Ghosalyachi Bhaji - Sponge Gourdby Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Ugali - Savory Maize Meal Porridge

A staple and traditional dish from Kenya, ugali is a savory maize meal porridge cooked as one would grits but served quite firm and cut into portions. 

I’ve been researching recipes that start with the letter U for pretty much the whole last year and came up with a few, including ugali. I wasn’t sure I’d ever find maize meal to make it though, until I remembered the one stall at the market in town which carries an impressive number of items – dry goods AND even fresh vegetables - imported from various African nations. 

Sure enough! The maize meal was up high on a top shelf and I just had to ask for it by name after searching on my own for a while with no success. The stall proprietor quickly handed over a two-kilo bag and I left so happy! This just proves how multicultural the island of Jersey has gotten in the last few years. 

It wasn’t very long back when I had to import my favorite Asian ingredients as well and, now, we have at least three shops that specialize in those items! My suitcases leaving Houston are a whole lot lighter these days.

When I think of porridge, it usually means a soft oatmeal dish that can be eaten with a spoon. For ugali, the maize meal is cooked longer until it pulls away from the side of the pot. Once firm, it can be turned out onto a plate and cut into wedges. 

Traditionally, it is most often accompanied by collard greens cooked with onions and tomatoes but sometimes it’s served with meaty stews or grilled meat and a fresh tomato and onion salad called kachumbari. 

Ugali - Savory Maize Meal Porridge

Since only my husband and I were at home to enjoy this dish, I made a quarter of the original recipe, but with a little extra ghee. If you are feeding more people, you can reliably double or quadruple the recipe, using 1 tablespoon of butter or ghee for double and 2 tablespoons for quadruple. I adapted mine from a recipe on Serious Eats.

Ingredients

1 cup or 240 ml water

1/2 teaspoon fine sea salt

1 tablespoon butter or ghee

1/2 cup or 86g maize meal or sub fine white cornmeal

Method

In a medium pot, bring the water to a boil over medium-high heat. Add the salt. Reduce heat to medium-low and stir in the butter or ghee until melted.

While continuously whisking to prevent lumps from forming, gradually pour in the maize meal. 

Once all the maize meal is added, keep whisking until it's too thick to whisk. 

At this point, switch to a wooden spoon or silicone spatula and stir the ugali, using the utensil to break up any lumps against the side of the pot as needed. I didn’t have any lumps because, despite quick pauses to take photos, I did whisk prodigiously! 

Continue to cook until the ugali forms a film along the bottom and sides of the pan and is firm enough to hold its shape, 4 to 5 minutes. The texture should be much thicker than polenta or grits and the ugali should hold its shape when pressed with the spoon. 

Use the spoon to smooth it into an even layer and continue to cook for 1 to 2 minutes. Remove from heat and run a small silicone spatula or butter knife along the sides of the pot to loosen the ugali. 

Hold a plate flush to the pot, then invert the ugali onto the plate. The ugali should easily release from the pot onto the plate. If it doesn’t easily release, return it to the stove top and continue to cook for another minute or so. 

Once flipped out, keep it covered with the pot or a bowl until ready to serve, up to 20 minutes.

Cut the ugali into wedges.

I didn’t have any grilled meat but I did have a lovely heirloom tomato, onion and some fresh cilantro, so we ate our ugali with the traditional salad I mentioned above.

Enjoy! 

Welcome to the 21st edition of Alphabet Challenge 2026, brought to you by the letter U. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the U recipes below:

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup 

K. Easy Chicken Kapama 

L. Easy Lamb Shoulder Roast 

M. Miso Chocolate Cookies 

N. Duck Egg Narjissiya 

O. Marinated Apéro Olives

P. Bacon and Pork Patties 

Q. Baked Quail Egg XO Sauce Appetizers 

R. Roasted Stuffed Chicken Parcels 

S. Scallop Roe Bottarga 

T. Garlic Lemon Tuna Steaks - Sous Vide 

U. Ugali - Savory Maize Meal Porridge - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Classic Alabama Pecan Bread #BreadBakers

This Alabama Pecan Bread is a sweet chewy treat – akin to a blondie - that is a must at potlucks and family reunions all over the southern states.

While its origins aren’t easy to pin down, the first Alabama pecan bread recipes date back to the late 19th and early 20th centuries, when commercial pecan production took off in Alabama. Hence the name.

In my own home state of Louisiana, pecan growing for profit dates back even farther to the arrival of the French who recognized the potential of the wild pecan groves regularly harvested by the indigenous peoples. Nuts are an excellent protein source.

In fact, as early as the late 1700s, the Port of New Orleans started recording the sale and export of pecans as a profitable commodity. This makes Louisiana the actual origin of the pecan as a commercial crop. 

Even before I learned this history, I always thought of Louisiana as the source of the best pecans because, growing up, my extended family grew and harvested them. Until my maternal grandmother passed away, I never had to buy pecans. She always had a few pounds, already shelled, waiting for me when I’d visit. 

Alabama Pecan Bread

Recipes for Alabama pecan bread abound and there are many variations like the addition of sweet potatoes, pumpkin, cranberries, chocolate chips, coconut, etc. but the classic recipe is exactly the same on too many websites to count! This recipe was adapted from one on Mama Sue’s Southern Kitchen. 

Ingredients

1 ½ cups or 190g flour

2 ¼ teaspoons baking powder

¼ teaspoon fine sea salt

1 cup or 200g sugar

1 cup or 200g dark brown sugar

4 eggs

1 cup or 240ml canola or other light oil, plus a little extra for the baking pan

2 cups, chopped, or 240g pecans

1 teaspoon vanilla

Method

Preheat oven to 350°F or 180°C and prepare a 9 x 13 in or 23 x 33cm baking dish by greasing it or line it with baking parchment.

In a medium mixing bowl, whisk the flour, baking powder and salt to combine.

In another larger bowl, whisk the sugar, brown sugar, eggs and oil together well until you have a homogeneous mixture. 

Set aside a handful of the pecans for topping.

Add the flour mixture, pecans, and vanilla to the sugar/egg/oil bowl. 

Stir well to combine. 

Pour the batter into your prepared baking dish. Top with the reserved pecans.

Bake for 30 to 35 minutes in your preheated oven or until done. 

Remove from the oven and leave to cool on a wire rack before cutting into squares to serve. The edges aren't pretty but they were my favorite pieces. (My husband agreed!)

Enjoy!

It’s the second Tuesday of the month, so that means it’s time for my Bread Bakers group to share their recipes. Our host, Kelly of Passion Kneaded chose nuts as our theme. Many thanks to her for the impetus to research my favorite nut, the pecan. Check out the link list below. 

• Classic Alabama Pecan Bread from Food Lust People Love
• Coconut Flour Banana Nut Bread from Passion Kneaded 
• Cranberry Pecan Boule from A Day in the Life on the Farm
• Easy Cinnamon Nut Loaf from A Messy Kitchen
• Maple Pecan Cinnamon Rolls from Magical Ingredients
• Mini Chocolate Almond Babka from Karen's Kitchen Stories
• Nutty Miso Banana Bread from Sneha's Recipe 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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