Pissenlit au Lard

Dandelion Greens with Bacon


  • Dandelion greens for six
  • Salt, pepper, and sugar
  • 3 slices bacon, diced
  • 2 tablespoons white vinegar


  1. In early spring dig up dandelion plants. The tender inside leaves are the best. Cut the leaves from the roots, discard the tough outside ones, and then wash well those you select to eat. Drain and dry. Place in salad bowl. Sprinkle with salt, pepper, and a dash of sugar.
  2. Fry bacon crisp. Turn off heat. Measure vinegar into a cup. Have a lid in one hand and with the other hand pour the vinegar into the hot skillet. Cover and let it pop. If it does not pop, heat again.
  3. Pour the very hot liquids over the dandelion greens. Invert the skillet over the greens, which will help to wilt the dandelions. Toss and serve.