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Pissenlit au Lard (Dandelion Salad with Bacon)

Pissenlit au Lard (Dandelion Salad with Bacon) is a traditional French recipe for a classic salad of dandelion leaves with garlic, chives, and flat-leaf parsley served in a lemon juice vinaigrette dressing with fried pork lardones. The full recipe is presented here and I hope you enjoy this classic French version of: Dandelion Salad with Bacon (Pissenlit au Lard).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Wild FoodHerb RecipesPork RecipesBread RecipesFrench Recipes

This is a classic French springtime salad made from young dandelion leaves. Now, I, personally, don't mind the bitterness of dandelion leaves but it's best if you pick young, tender, leaves before the dandelions begin to flower. If you want even more tender leaves then take a dandelion plant (or a cluster of plants), strip off and large leaves, cover with a bucket and leave for 2 weeks for new leaves to develop then pick these.

Ingredients:

2 generous handfuls of dandelion leaves, washed and torn
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, finely chopped
2 tbsp finely-chopped chives
2 tbsp finely-chopped flat-leaf parsley
100g pork lardons cut into 5mm dice
60g white Breads, sliced into 1cm dice
salt and freshly-ground black pepper, to taste

Method:

Add the dandelion leaves to a rustic salad bowl. Whisk together the olive oil and the lemon juice as well as the garlic and use to dress the dandelion leaves. Season with salt and black pepper then toss to coat in the dressing. Garnish with the chives and flat leaf parsley.

Add the lardons to a pan and fry until they render their fat and become golden. Remove with a slotted spoon and set aside. Add the bread dice to the frying pan and fry, turning frequently, until golden brown. Combine with the bacon pieces, scatter over the salad and serve.