- 200 gm pork belly
- 4 Potatoes
- 2 shallots (finely chopped)
- 200 gm dandelions
- 10 cl double cream
- Salt and freshly ground black pepper
How to Make Dandelion and Potato Salad with Lardons
American potato plate of mixed greens, particularly dandelions started from formulas that were conveyed to the U.S. by the German and European pioneers amid the nineteenth century.
Print evidence affirms that recipes for potato salads with mixed greens were made a part of the nineteenth century American cooking texts.
If you have never tried dandelion and potato salad with lardons, you should keep in mind that they have somewhat of a bitter taste but the dish is insanely delicious when prepared in the right way.