Easter Dandelion Salad (Salade De Pissenlit Pasquale)

Name: Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Total time: 45 min
Yield: Ten servings
Cuisine: french
Ingredients: 2 1/2 pounds dandelion greens; 1 cup finely diced smoked bacon; 3 tablespoons tarragon vinegar; 2 tablespoons peanut oil; 1 tablespoon olive oil; 1/2 tablespoon Dijon mustard; Salt and freshly ground black pepper to taste; 1 cup croutons; 2 tablespoons butter; 5 hard-cooked eggs

By Marian Burros

Total Time: 45 minutes
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:Ten servings

2½pounds dandelion greens
1cup finely diced smoked bacon
3tablespoons tarragon vinegar
2tablespoons peanut oil
1tablespoon olive oil
½tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
1cup croutons
2tablespoons butter
5hard-cooked eggs

Ingredient Substitution Guide

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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.