200 gm pork belly
2 shallots (finely chopped)
200 gm dandelions
10 cl double cream
Salt and freshly ground black pepper
Dandelion and potato salad with lardons is a recipe that evolved after the introduction of potatoes and potato salads.
This salad enjoys a wide fan following because of the presence of two most-loved ingredients: potatoes and bacon.
How can anyone resist this delicious combination!
Here’s how you can prepare the salad following the super simple recipe mentioned below.
While potatoes and dandelions are known to be healthy, the dish has extra health benefits because of the mighty combination of the two.
Just to mention a few benefits, dandelion leaves are packed with vitamin K, A, C, calcium, iron, potassium, magnesium, and so on.
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.