Dandelion salad

That’s how you will roar with pleasure, like in an advertising of the 1990s, but with salad instead of a chocolate bar.

Roarrr.

For 4 people

Dandelion leaves
4 eggs
200g (7 oz) of small bacon cubes
1 spring onion
2 tbsp of cider vinegar
4 tbsp of nut oil
1 tsp of mild mustard
1 tsp of Maggi

If you pick up the dandelion leaves by yourself, avoid meadows that are subject to road pollution, to pesticides, or meadows that host animals (cows, horses …).
Wash dandelion leaves well and soak them in vinegar and water.

In a pan, fry the bacon cubes without fat, until golden brown. Set aside.

Cook the eggs in boiling water for 6 minutes (medium-boiled), then plunge them in cold water to stop the cooking process and cool them. Peel them but don’t cut them yet.

For the vinaigrette, first mix the mustard with Maggi in a large bowl. Add the cider vinegar and mix. Finally, add walnut oil. For a perfect balance, the tbsp of walnut oil will be a little more generous than the vinegar one. Mix with the chopped spring onion.

Add the dandelion leaves, then the bacon cubes, and finally the cut into quarters eggs. Mix.

The liquid egg yolks and the vinaigrette meld to make a delicious salad.

Serve immediately.

Plate: Heloise @ Bernardaud

Fabrice