This delicious warm Dandelion and Bacon salad is rich with flavor and texture. Salty crisp pork belly, smashed potato, tender dandelion greens make this spring salad celebration.
When I think of the years of pulling dandelions I have under my belt, the irony does not escape me that when desiring to elevate them with this beautiful French salad that I suddenly cannot find enough!
I applied all the guidelines I learned from Kate Armstrong from my Urban Foraging class which quickly narrowed my foraging opportunity to offer less than this recipe required.
Not wishing to hop any fences to steal from neighbors (though they’d be grateful I’m sure) I found the rest of my supply locally and will add dandelion greens are sold at some Farmer’s Markets and Whole Foods.
I have been longing to employ my newly discovered foraged greens in a dish other than a cold salad.
Dandelion Salad
Poking around in my cookbook library surfaced this absolutely delicious recipe from a unique French cookbook ‘Cuisine Du Terroir’: Original Recipes Collected by the Master Chefs of France (The Lost Domain of French Cooking).
The cookbook features recipes from all the Provinces of France of which there are 39.
This recipe comes from the region of Champagne.
This recipe represents my favorite type of food; simple and clean, with distinct, robust flavors.
The book reports this is a spring salad meant to be eaten before the end of May when the dandelions are ‘small and very green and bitter’ (of course I’m sure imagining you’d be harvesting them in the wild…..not the ‘wilds’ of Whole Foods!).
Recipe Ingredients + Notes
Dandelion Greens. Purchase dandelion greens from the store or Farmer’s Market to ensure they are safe for consumption. Try to buy smaller leaves which are more tender.
If not instructions are included in the recipe card below for larger leaves.
Yukon Gold Potato. You’ll need a 5-ounce potato (or potatoes equaling that size). Gold or new potatoes can also be used. The potato will not be peeled.
Pork Belly. This will be cut into 1/2-inch pieces.
Shallot. They have a wonderful cross between garlic and onion flavor perfect for this recipe.
Yellow onion. White or red onion can be substituted.
Red wine vinegar. Used to give flavor. Instead of making a separate dressing it is added to the salad as it cooks to caramelize the pork belly.
Salt and Pepper. To taste.
How to Make it – Step-by-Step
STEP 1. Boil the potato
Boil the potato for 25-30 miunutes until it’s cooked through.
Peel and smash.
STEP 2. Cook the Pork Belly
In a small saucepan or skillet sauté the pork belly until it’s crispy. Set aside.
STEP 3. Cook the warm salad
In a heavy skillet, combine the dandelion greens, smashed potato, shallot and onion. Saute over low heat until the greens begin to wilt.
Reheat the pan with the pork belly and add the red wine vinegar. Cook to caramelize the pork (1-2 minutes). Add to the salad skillet.
Salt and pepper to taste. Serve immediately.
Some key guidelines for harvesting wild dandelions:
We recommend buying dandelion greens for this recipe. However if choosing to use wild dandelions please take these recommendations:
- Do not forage next to roadways or other areas where the plants may be exposed to pollution of any sort.
- Do not harvest if there is any chance they have been sprayed (e.g. parks, unknown yards, common green areas)
- Avoid areas frequented by animals, wild or domestic.
- Do not harvest is plants are very large. These plants are considered to have more medicinal properties and need to be processed differently to be safe for consumption.
More Recipes You’ll Love!
WARM DANDELION AND BACON SALAD (Pissenlits au Lard)
Ingredients
- 9-10 ounces (250-300 grams) dandelion greens washed. Use small leaves if possible; tear larger leaves in half or into thirds
- 5 ounces (150 grams) yellow or Yukon Gold potatoes
- 5 ounces (150 grams) pork belly* cut into 1/2-inch pieces
- 1 shallot finely minced
- 1 medium yellow onion finely minced
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil potato(s) unpeeled for 20-30 minutes until done. Peel and smash.
- Sauté in a small pan until crisped (due to the fat content it will not become totally crispy as bacon would). Set pan with pork belly aside.
- Using a heavy skillet (I used a cast iron skillet) add dandelion leaves, smashed potato, shallot, and onion. On low heat begin to cook mixture stirring frequently. The dandelion leaves will begin to wilt quickly.
- While the mixture above is beginning to cook, reheat the skillet with the crisped pork belly. When warm, add the vinegar, stirring frequently to caramelize the pork in the vinegar. This will happen very quickly if the pan is warm (1-2 minutes).
- Add the pork to the dandelion mixture, along with salt and pepper to taste. Stir well to combine and serve immediately.
Notes
Nutrition
Originally published: May 18, 2011
Corey D Harrill says
Thanks for the recipe! The pictures are beautiful. This takes the cake for the best dandelion recipe I have seen in a long time. It would seem imperative that a dish like this must be served with some wine? Do you have any recommendations for wine with this recipe? Peace, Corey
Toni Dash says
How about a Rhone Valley red?
Thank you for your comment too! It is a great, soulful recipe.
Kate, The Urban Forager says
You know if the dandelions have been sprayed with pesticide because they look 'sick' and smell bad. If the soil has pesticide residue the leaves also have a 'weird' crumpled look that is not natural. Sunflower Market also carries bunches of organic dandelions as well. My yard, which is a known entity and unsprayed ever, has plenty of delicious wild greens! Time to know your neighbors!
Lisa @ Tarte du Jour says
This warm salad rocks! Très délicieux! Two questions… 1. What did your Urban Foraging class say about avoiding dandelions with pesticides… how would you know if they been tainted if not from your own yard? 2. You left me a comment on my blog about curbside composting…what's that? Sounds great and we don't have it here:(
Georgia | The Comfort of Cooking says
What a lovely salad! It looks so delicious and full of flavor. You have a lovely blog and I’m so glad to have found it. 🙂 I'm going to check out more of what you've got now!
Christine's Pantry says
Can you believe it, I have never tried dandelions. Your recipe looks good.
Island Vittles says
What beautiful pictures! It looks like the potato turns this into a main course salad. Delicious…Theresa
Magic of Spice says
I have not run across dandelion greens this year, but will check again a Whole Foods this weekend. Beautiful salad and if bacon is included among the ingredients my family will be all over it 🙂
Kate says
This looks soooooo tasty! I love a warm salad and the flavor combinations in this look so good. I definitely want to give this salad a try!
Tastemonials says
My father used to pay us a penny each for the dandelions we dug up in the yard, and we'd come away with several dollars at a time. Who knew we'd be making salads with them one day!
Boulder Locavore says
Hi Beach House Living! The dandelion greens in this recipe are bitter but in a good way in my book. The combination of the fat of the pork belly, the salt, the bitter greens and the potato are really divine. In my Urban Foraging post we made a salad that included small dandelion leaves and they did not stand out to have a particularly bitter flavor. I think they are distinct and when integrated into the right mix of ingredients are really fabulous.
Karen Harris says
There's a big dandelion recipe contest every year and I've never entered due to lack of main ingredient. I'll have to give them a try on your recommendation. This looks really good.
Beach House Living says
Okay, So that immense sized one found in my flower bed that looked like it could set a record could have been used for a salad?
Does it taste good?
Sara @ Saucy Dipper says
A foraging class? That sounds so awesome. I've had a long-time fantasy of picking mushrooms and other goodies in the mountains. Maybe a class is what I need.
Beautiful pictures. Always enjoy stopping by your site.
Jennifurla says
I simply must try this, how special.
Mari says
Did you drink a glass of Champagne (or any bubbles really) with this? The perfect pairing! Yum yum Toni!
My Kitchen in the Rockies says
Warm salads are completely underrated. I often mix my salad with the dinner (not when we have guests, it doesn't look very appetizing).
Great looking salad Toni!
Lin Ann says
I think I'll leave my dandelions for the bunnies and pick some up at Whole Foods! Your salad looks Just wonderful!
Pegasuslegend says
this looks so tastey love it~!
Lea Ann says
I think this salad sounds and looks really good Toni… dandelions and all.
Barbara | Creative Culinary says
There was a time when a recipe that called for pork belly and dandelion greens would have been something I would have bypassed for lack of ingredients. Fast forward to this year. I've just cured my own bacon which uses pork belly and after searching high and low for a place to get it, found that it's pretty standard fare at Asian markets…so that part is now easy.
But dandelions? The scourge of any gardener? Until this spring I would have been heartsick at seeing any in my yard but after not tending as carefully to my garden last year I have a bigger crop this year. I just found my weed spray yesterday; but seems they are now destined for a different fate. My plate!
Sounds great and looks beautiful. Can I say Yum?
Celia says
This looks like such a perfect spring dish! I've been trying to find fun new dandelion recipes – I usually just do them up with oil and lemon Greek-style…
Nikki @ The Tolerant Vegan says
Thank you so much for this! I've had dandelions on the brain lately even though I've never actually had one for lunch myself. I was thinking of waiting until I go visit my family in Kentucky in a couple of weeks to grab some to experiment with since finding pesticide-free dandelions in NYC isn't that easy.