Pissenlit au Lard

Dandelion Greens with Bacon

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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 wi