Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Published April 11, 1987
- Total Time
- 45 minutes
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Ingredients
2 ½ pounds dandelion greens
1 cup finely diced smoked bacon
3 tablespoons tarragon vinegar
2 tablespoons peanut oil
1 tablespoon olive oil
½ tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
1 cup croutons
2 tablespoons butter
5 hard-cooked eggs
Nutritional analysis per serving (10 servings)
13 grams carbs; 88 milligrams cholesterol; 197 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 4 grams fiber; 373 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, clean and trim the dandelion greens. Soak for 30 minutes in cold water. Dry and put them in a salad bowl.
- Step 2
Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
- Step 3
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.
- Step 4
Mix the oils, mustard, salt and pepper into the salad.
- Step 5
Saute the croutons in the butter and sprinkle on top of the salad.
- Step 6
Arrange sliced eggs around the edge of the salad.
If you want a more sophisticated salad, add slivers of cooked, cooled foie gras (duck liver).
Private Notes