In France and Belgium, dandelion is cultivated as a salad vegetable. It is a favourite bistro salad, and is often served with a poached egg on top.
Wash the leaves in several changes of warm water, and dry them in a salad spinner or clean tea-towel. Place in a salad bowl. Fry the bacon until crisp, and crumble over the salad. Pour the hot fat over the leaves, too, and mix well, seasoning with pepper. Deglaze the frying pan with the vinegar, and stir into the salad. Serve immediately before the bacon fat has time to congeal.
This is also very good if you add young tender spinach leaves.
© 1995 Frances Bissell. All rights reserved.