Name: Wilted Dandelion Salad with Salt Pork (La Salade de Pissenlit aux Lardons)
Prep time: 10 min
Total time: 10 min
Yield: For 4 People
Cuisine: French
Ingredients: Lean salt pork, diced (enough to fill about ½ cup); Freshly ground black pepper, garlic for croûtons; Young dandelion leaves (enough to fill a quart measure, about ½ to ¾ lb.); Garlic-rubbed croûtons fried in olive oil (½ cup); French-fried potatoes–optional (enough for 4 people); Eggs, hard-boiled (4); Tarragon wine vinegar (about 2 tablespoons)

Preparation info

For
4
People

Difficulty
Easy
Ready in
10 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

At the Auberge this is a spring salad made with young dandelion leaves picked by Mademoiselle Vivette in the fields in the Valley. I pick up mine from a basket on the stand of my favorite greengrocer. Incidentally, this is the traditional accompaniment, on Alpine farmhouse menus, to the Omelette à la Savoyarde so often served for Sunday lunch. (See menu with wines.)