Easter Dandelion Salad (Salade De Pissenlit Pasquale) Recipe

Name: Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Wash, clean and trim the dandelion greens.
2
Soak for 30 minutes in cold water.
3
Dry and put them in a salad bowl.
4
Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
5
Discard the drippings and add the vinegar to the hot skillet.
6
Bring to a boil and pour over the dandelions.
7
Cover the bowl for five minutes.
8
Mix the oils, mustard, salt and pepper into the salad.
9
Saute the croutons in the butter and sprinkle on top of the salad.
10
Arrange sliced eggs around the edge of the salad.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds dandelion greens, 1 cup finely diced smoked bacon, 3 tablespoons tarragon vinegar, 2 tablespoons peanut oil, and more.

Yes, Easter Dandelion Salad (Salade De Pissenlit Pasquale) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easter Dandelion Salad (Salade De Pissenlit Pasquale)

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