So you have a yard full of dandelions?
Consider yourself lucky.
Pick some cucumbers while you’re at it.
Wash and dry the lot. (Save the cukes for a dinner salad; for now we’re talking lunch.)
Chop the dandelions.
Add a chopped egg.
Saute some bacon. When crispy, drain and add to greens.
In bacon drippings, saute sliced, cooked fingerling potatoes (leftovers work beautifully), garlic, onions, shiitake mushrooms.
If you have them, add zucchini flowers.
Add the warm mix of sauteed potatoes, mushrooms, etc., to greens.
Pour a splash of red wine vinegar into the (unwashed) pan. Add a tablespoon of grainy mustard (lime chipolte if you’ve got it). And a titch of olive oil if necessary. Stir, getting all the stuck-to-bottom bits.
Pour over salad and toss lightly.
Raise a glass to the weed fairies.