Dandelion Salad with Lardons
The salty richness of the lardons cuts through the crisp bitterness of the dandelion greens in this perfect spring salad.
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Cooking tools:
- Oven
- Mixing bowl
- Paper towel
- Pot
- Skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Colander
- Salad spinner
- Measuring spoon
- Pepper mill
- Stove
Ingredients
- 12-14 oz. (about 8 cups) of young dandelion plants
- 8 oz. slab bacon or lean salt pork
- 1 Tbsp. extra-virgin olive oil
- 2-3 Tbsp. red wine vinegar
- Salt
- freshly ground black pepper
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