La Salade de Pissenlits au Lard

Dandelion and bacon salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Our last salad is a spring favourite in the Périgord and the Auvergne; there are charming old picture postcards portraying the women out in the meadows at Easter-time picking the young dandelion leaves before they become too bitter.


  • 125 g (¼ lb) young dandelion leaves
  • salt, pepper
  • clove


Wash and dry the dandelion leaves and put them in a salad bowl. Season them with a little salt, pepper and chopped garlic.

Heat the fat and cook the pieces of bacon in it. When it is crispy and golden and still hot, pour it into the salad. Deglaze the pan with the vinegar quickly and pour this over the salad, tossing it all together. Serve immediately.

A frisée salad can