Stéphane Reynaud

Salade de Laiterons

Dandelion Salad

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Dandelions 300 g
  • Eggs 6
  • Chorizo sausage 100

Method

  1. Wash the dandelions several times in fresh water.
  2. Boil the eggs for 5 minutes and peel them.
  3. Cut the chorizo sausage into matchsticks, the jambon cru into strips, and peel and finely chop the garlic.
  4. Sauté the garlic, chorizo and jambon cru in olive oil and reserve the cooking oil to make the vinaigrette.