Bacon and dandelion salad recipe, Ardennes specialty.

Wash the dandelions in several waters, dry them, and chop them roughly. Set aside. Slice the onion and set aside. Peel the cooked potatoes and cut them into chunks. Set aside. In a large skillet, sauté the sliced onion in olive oil for 5 minutes and add the bacon. Cook for 5 minutes over low heat, covered. Then add the potatoes, sprinkle with pepper and fleur de sel, and mix for 3 minutes.

Add a good amount of dandelions (they will wilt and disappear with the heat!) cover for 2 minutes and stir. When the salad is wilted, serve immediately.

Deglaze the bottom of the pan with vinegar and pour over the plated dishes. Add a bit of chopped parsley.

To finish, note: Out of season, you can also make the bacon salad with batavia or escarole lettuce. In the preparation and cooking time, I did not count the time spent cleaning the dandelion greens and cooking the potatoes... And if, like me, you picked a little more dandelion leaves than expected, remember to store them in a vacuum-sealed container, it's completely amazing!