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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