Dandelion leaf salad with bacon
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Every year in May-June I prepare salads with young dandelion leaves.
One of my favorite options is the French Donkey Face Salad. In France, the expression “donkey face” is an analogue of our “pink pig”, in the sense of health. It consists of vitamins A, E, D, archaidonic acid, selenium, i.e. from lard, vitamins C and E, carotene, easily digestible phosphorus salts, carbohydrates, i.e. dandelion leaves.
Ингредиенты
Dandelion leaves - 1 handful;
Bacon - 1 strip;
Tomato - 1 piece;
Potatoes - 1 piece;
Grainy mustard - 1 teaspoon.
Рецепт
1. Over time, the salad was refined to the version that I will introduce now... If you are hooked by this salad, but dandelions confuse you or are out of season, then replace this ingredient with arugula leaves! Prepare dandelion leaves, bacon, tomato, jacket potatoes and, if desired, a clove of garlic.
2. It is recommended not only to rinse the dandelion leaves, but also to soak them for about half an hour. Dry them and put them in a salad bowl.
3. Peel and cut potatoes, preferably warm, into cubes, add grainy mustard.
4. Fry the bacon in a hot frying pan along with slices of tomatoes and add to the salad along with the sauce that formed during frying.
5. Mix the ingredients and the salad is ready. (I remind you that dandelions can be replaced with arugula
6. Bon appetit!