Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Salade de pissenlits au lard is a warm salad from Champagne in Northern France. With its strong and bitter flavours, however, it is definitely not a dish with which you would drink that most gastronomic of fine wines, champagne.


  • 140 g/ 5 oz dandelion leaves
  • 200 g/ 7


Wash the dandelion leaves and spin them dry. Boil the new potatoes until just tender. Drain, refresh in cold water and cut across into 5-mm / ¼-inch slices. Put in a salad bowl.

Fry the bacon in the olive oil until cooked but not to the point of being crisp. Put the dandelion leaves over the potatoes and strew with the lardons.

Put the red wine vinegar into the hot bacon fat and