Salade de pissenlit

Salade de pissenlit is a rustic French salad that showcases the bitter yet flavorful dandelion greens. Tossed with warm lardons and a tangy vinaigrette, this dish is a delightful combination of textures and tastes, perfect for springtime gatherings or as a light meal.

French · 30 min · 2 servings · juliette80

Ingredients

• 200 g dandelion greens, washed and torn
• 100 g bacon lardons, diced
• 2 hard-boiled eggs, quartered
• 1 red onion, thinly sliced
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tsp Dijon mustard
• to taste salt
• to taste black pepper

Method

1. In a skillet, cook the bacon lardons over medium heat until crispy. Remove and drain on paper towels, leaving the fat in the skillet.
2. In the same skillet, add the sliced red onion and sauté briefly until softened but not browned, about 2 minutes.
3. In a small bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, salt, and black pepper to create the vinaigrette.
4. In a large salad bowl, combine the dandelion greens, cooked bacon, sautéed onions, and quartered hard-boiled eggs.
5. Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
6. Serve immediately, garnishing with additional black pepper if desired.

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• Tartiflette
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