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Den-de-lion salad with Meaux mustard, belly bacon

Ingredients:4 people
  • Dandelions (Dandelion)
    360 g
  • smoked breast (belly)
    2 thick slices
  • nuts
  • sunflower oil
    4 tablespoons
  • garlic
    1 clove
  • Meaux mustard
    1 tablespoon
  • cider vinegar
    2 tablespoons
  • salt freshly ground pepper

  • Preparation time:10 minutes
  • Cooking time:5 minutes

Difficulty:[usr 1]

Eliminate the base of the dandelions which is too bitter, wash them carefully then wring them out. Crack the walnuts, shell the kernels. Peel the garlic and crush it in a garlic press.

Emulsify 3 tablespoons of sunflower oil in a bowl with the cider vinegar, mustard and half the crushed garlic. Season with salt and ground pepper.

Slice the smoked bacon into sticks and brown them in the pan for a few minutes. in i tablespoon of very hot oil.

Divide dandelions and walnuts between plates. Place the lukewarm bacon on top, drizzle with vinaigrette and serve.

Den-de-lion salad with Meaux mustard, belly bacon