Dandelion Salad with Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g dandelion, tender leaves
- 125 g bacon, streaky
- 4 large egg (s)
- 2 shallot (s)
- 2 potato (s), freshly boiled
- 4 tablespoon vinegar, (wine vinegar)
- 4 tablespoon meat broth
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Wash the dandelion leaves and let them sit in warm water for 10 minutes.
- Fry the finely chopped bacon until crispy. Boil the eggs until waxy and quench, peel and halve. Remove the bacon from the pan, fry the finely diced shallots in the remaining fat and remove them from the pan as well.
- Put the dandelions in a bowl and mix in the shallots. likewise the jacket potatoes mashed with a fork.
- Then add the meat stock and vinegar to the remaining frying fat and bring to the boil, season with salt and pepper and pour over the dandelion and mix well. Garnish with bacon and eggs.
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