Just like the very fragrant “Bear’s Garlic”, dandelion is traditionally picked at the beginning of spring in the meadows (it is also available from the Terre Vaudoise shops). There are countless dandelion salad recipes. Here is the most delicious one.
Ingredients (serves 4)
250 g dandelion
2 hard boiled eggs
2 slices of bread, cut into small dices
50 g bacon
For the dressing
4 tbsp. rapeseed oil
2 tbsp. white wine vinegar
1 small clove of garlic, pressed
1 tsp. strong mustard
Carefully wash the dandelion leaves. Drain.
Mix all ingredients for the dressing.
Brown the diced bread and bacon cubes in butter.
Stir in the dressing, toss to combine. Garnish with croutons, bacon cubes and hard boiled eggs.
Pick only the inner dandelion leaves as they are more tender and less bitter. You can cut them into sections of approx. 4 cm or chop them.
Replace half of the rapeseed oil by Sévery walnut oil. Garnish with walnut kernels.
To make the salad more consistent, add cooked potato slices.