Pissenlits au Lard avec Oeufs Mollets

Dandelion salad with bacon & poached eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 500 g/1 lb 2 oz young dandelion leaves
  • 4


Clean the dandelion leaves and wash in several changes of water. Make sure there is no sand or earth left between the leaves. Dry the leaves and put them into a salad bowl. If necessary, dandelion can be replaced by curly endive or chicory.

Poach the eggs in water acidulated with the vinegar for about 3 minutes, until they are done to your taste, then put them into cold water to stop fu