Name: Salade de Pissenlits aux Lardons (Dandelion Salad with Bacon)
Yield: Serves 4
Cuisine: French
Ingredients: salt, freshly ground pepper; 5 ounces lard fumé or 8–10 slices fatty bacon, cut in large dice; blanched dandelion leaves to serve 4 or escarole; 2 tablespoons sunflower oil; ½ teaspoon Dijon mustard; 1 tablespoon wine vinegar; ½ ficelle or ¼ loaf French bread, sliced thinly; 1–2 cloves garlic, according to taste; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Dandelion leaves, blanched under a flower pot to make them less bitter, taste similar to escarole, and this excellent salad can be made equally well with escarole instead of dandelions. Lard fumé is a fine-flavored cured, smoked belly pork. If you cannot find it, use smoked fatty bacon instead for this recipe.

Ingredients

blanched dandelion leaves to serve 4 or escarole
1–2 cloves garlic, according to taste
½ teaspoon

Method

Wash the dandelion leaves or escarole in plenty of cold water and shake dry in a salad basket.

Crush the garlic in the bottom of your salad bowl (I prefer to use a wooden one for this salad) and blend with the mustard and half the wine vinegar. Season with salt and pepper and gradually blend in the olive oil to make the dressing. Toss the dandelion leaves with the dressing until they ar