Supermarket dandelions are usually 9–10 inches long, so you will need to cut off the coarse stems and then cut the leaves in half to make them manageable. In a salad bowl, mix the wine and oil with salt and pepper to taste. Put the dandelions on top and toss. Broil the bacon slices; then cut them into 1-inch pieces and scatter these over the dandelions. Discard all but 2 tablespoons of the bacon fat; let it get hot, then add the vinegar, and immediately pour it over the salad. Toss, then sprinkle with the eggs. Serves 4–6.
2 large bunches dandelion greens, washed 1 tablespoon white wine 1 tablespoon oil salt and pepper to taste 8 slices smoked thick-cut bacon 1 tablespoon cider or white wine vinegar 2 chopped hard-boiled eggs