Warm Dandelion And Bacon Salad Pissenlits Au Lard Recipes

DANDELION SALAD WITH WARM BACON DRESSING

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

EASTER DANDELION SALAD (SALADE DE PISSENLIT PASQUALE)

Steps:

• Wash, clean and trim the dandelion greens. Soak for 30 minutes in cold water. Dry and put them in a salad bowl.
• Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
• Discard the drippings and add the vinegar to the hot skillet. Bring to a boil and pour over the dandelions. Cover the bowl for five minutes.
• Mix the oils, mustard, salt and pepper into the salad.
• Saute the croutons in the butter and sprinkle on top of the salad.
• Arrange sliced eggs around the edge of the salad.

SALADE AUX LARDONS

Steps:

• Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper. Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing. Don't toss at this stage.
• Put the eggs in a pan of boiling water and boil for 7 minutes until softly set. Drain and refresh under cold water, leave until cool enough to handle, then tap the rounded ends and carefully peel off the shells.
• Put a non-stick frying pan over a medium heat and dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently. Tip the lardons or pancetta over the leaves, swirl the vinegar into the pan, then drizzle over the salad.
• Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne.