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Dandelion And Bitter Greens With Fried Potatoes And Warm Bacon Dressing

  • Yield: 6 servings


  • 2 cups chopped dandelion leaves (about 1/2 pound)
  • 2 cups baby red leaf lettuce
  • 1 cup chopped escarole or frisee
  • 1 cup sliced Belgian endive
  • 1/2 cup thinly sliced radishes
  • 3 hard boiled eggs, roughly chopped
  • 4 strips apple-smoked bacon, cut into 3/4-inch dice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon packed light brown sugar
  • 1/2 cup grated peeled apples
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup vegetable oil
  • Fried Potatoes


  • In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.
  • In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.
  • Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)