Wilted Dandelion Salad with Salt Pork

La Salade de Pissenlit aux Lardons

Preparation info

  • For


    • Difficulty


    • 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.)