Summary

Ingredients

• 500 g dandelions
• 200 g dried meat, diced
• 1 onion (s), diced
• 4 tablespoon oil (sunflower oil)
• 2 tablespoon vinegar (Melfor vinegar)
• 1 cup meat broth, savory to taste
• 1 tablespoon Dijon mustard
• 1 pinch (s) salt and pepper
• sugar
• 1 potato (s), floury, cooked,
• 3 hard-boiled egg (s), finely diced

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Instructions

1. Thoroughly clean and wash the dandelions. Cut into bite-sized pieces and place in lukewarm water (this removes the bitter substances).
2. Now prepare the dressing. To do this, put the oil in a deep pan and fry the diced dried meat in it. Then add the diced onion, sauté briefly and deglaze with the vinegar. Bring everything to the boil, add the broth and simmer again.
3. Now mash the potato and stir in (this makes the dressing creamy) and season to hearty with the mustard and spices. Spin the dandelion dry, mix it with the dressing and let it steep for about 10-15 minutes.
4. Sprinkle with the chopped eggs before serving. Actually a complete meal in itself, but Kerschdscher (fried potatoes) or fried Lyoner or Leberkäse also go well with it.