Salade de Pissenlit

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Method

A little salad, or side salad, to be served with a rich meat dish, can be made from young and tender dandelion leaves (or leaves that have been blanched) with a light dressing of olive oil and a squeeze of lemon juice. This is garnished with a sprinkling of finely chopped chives, parsley, garlic or borage. A popular French salad, which is delicious when served, as in their sophisticated restaurants, as Pissenlit au Lard. Make by trimming blanched pickled pork or bacon, then cut into small pieces and fry until crisp and dry and serve them at once on the raw dandelion salad on a piping-hot plate, with a light dressing made of vinegar, a little oil or bacon fat and a seasoning of salt and pepper.

(Reproduced from How to Enjoy your Weeds by Audrey Wynne Hatfield, by permission of the publishers Frederick Muller Ltd.)

I made it by using bacon and croutons fried in the bacon fat. I also tried it with a little wild chervil.

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