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Warm Dandelion and Bacon salad in a white salad bowl
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WARM DANDELION AND BACON SALAD (Pissenlits au Lard)

This simple warm Dandelion and Bacon Salad is bursting with delicious flavors and ingredients.
Course Salad
Cuisine French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 256kcal
Author Toni Dash

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

Ingredient Notes
Dandelion greens. The original recipe suggested smaller leaves though if you purchase them they may be quite large.  If using larger leaves tear them in half or thirds (so your prepared leaves are a manageable size to eat!)
Pork Belly. The original recipe called for ‘green streaky bacon’.  In consulting with my butcher he indicated that is really more common in Europe and is uncured, unseasoned bacon.  The closest substitute would be pork belly which is uncured and unseasoned.
Can I use foraged dandelion greens?
We recommend using store bought dandelion greens to ensure they are safe for consumption. 
 
Adapted from Cuisine Du Terroir

Nutrition

Calories: 256kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 64mg | Potassium: 532mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6486IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 3mg