Dandelion salad

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g dandelions
• 2 100 g smoked pork belly (or thick cut streaky bacon)
• 3 100 g bread
• 4 30 g butter
• 5 1 tablespoon oil
• 6 3 tablespoons vinegar
• 7 french dressing (vinaigrette)
• Total weight: 990 grams

Times:

Preparation	Cooking	Start to finish
40 min.	15 min.	55 min.

Step by step recipe

• 1: Prepare 700 g dandelions, then soak in cold water with a little vinegar.
• 2: After about 15 minutes, drain them and spin-dry.
  Depending on their size and your taste, leave them whole or cut them into chiffonade.
  Pour into a salad bowl.
• 3: Cut 100 g smoked pork belly (or thick cut streaky bacon) into small pieces and set aside.
• 4: Cut 100 g bread into small pieces and set aside.
• 5: In a small frying pan over medium heat, melt 30 g butter.
• 6: When frothy, add the bread pieces...
• 7: ...and brown to taste, stirring regularly.
  Set aside for later.
• 8: In the same pan, pour 1 tablespoon oil then add the smoked bacon...
• 9: ...and brown to taste, stirring regularly.
• 10: Once golden, turn off the heat and pour 3 tablespoons vinegar back into the pan.
• 11: It's about to boil, so take the opportunity to deglaze the bottom of the pan.
• 12: Pour the entire contents of the pan over the dandelions, add the croutons and mix well.
• 13: Add the vinaigrette and toss again, and your dandelion salad is ready.

Remarks

To get into the "Lyonnais" spirit, you can add hard-boiled or poached eggs to your salad.

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