Dandelions salad
================ 2026-05-25


Comment: My grandmother often made dandelion salad, and then sometimes my mother did too. This is the first time I've made it, and I'm 77! It's a shame, because apparently it's healthy, but above all, it's delicious and inexpensive. It seems this recipe is primarily from the Vaud region of Switzerland, which is hard to believe given how good it is. Some people recommend chopping more or less the leaves , but that was never done in my family; so just remove the stems if necessary and wash them well, that's all. Croutons are optional, but they add a nice touch (if they're not those super hard, tasteless commercial things).

Variation: One day, having some arugula on hand, I made the same recipe but with arugula, and the result was excellent.

Serves 4

Ingredients:
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200 g dandelion greens
4 hard-boiled eggs
200+ g diced bacon (lardons)
6 slices of baguette (for croutons - optional)

1 small shallot
3 tbsp vinegar
4 tbsp EVOO
Salt and pepper

Preparation:
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Wash and spin dry the dandelion greens.
Hard-boil the eggs, peel them, and cut them into quarters or eighths.
Cut the bacon lardons into small pieces, fry them, and set them aside on paper towels.

Prepare the vinaigrette with the finely chopped shallot, vinegar, extra virgin olive oil, a little salt and pepper.

Divide the salad greens among 4 small plates, add the eggs, bacon lardons, and croutons, and drizzle with a little vinaigrette (without mixing).

It is also possible to serve the whole dish mixed in a bowl, but one must make sure that the eggs and the bacon do not remain ar the bottom of the bowl.