Dandelion and Potato Salad with Lardons

1. Fill up a container with salted water and boil your potatoes in it.
2. Slice the pork belly into small cubes and put in a cast iron shallow pot to sweat.
3. Include the shallots and the dandelion leaves (shredded, previously washed). Flavor well and cover up.
4. Let the mixture to gently cook for 5 minutes.
5. Peel off the skin from your cooked potatoes while they are still warm and mash them exhaustively using a fork.
6. Transfer the potatoes to the container with dandelion and give the mixture a good stir.
7. Stir in the cream and test the flavor (adjust if needed). Allow it to cook for 15 more minutes.
8. Serve the dish very hot.
9. You could also grill some thick slices of country house bread and split them into halves. Next, cover the top of the bread with salad.

Trivia

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.