Pissenlits au Lard avec Oeufs Mollets from Memories of Gascony by Pierre Koffmann
Clean the dandelion leaves and wash in several changes of water. Make sure there is no sand or earth left between the leaves. Dry the leaves and put them into a salad bowl. If necessary, dandelion ...
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Ingredients
- 4 eggs
- 500 g/1 lb 2 oz young dandelion leaves
- 2 slices of white bread, diced
- parsley, to garnish
- 4 teaspoons vinegar
- 100 g/4 oz streaky bacon
- salt
- freshly ground pepper
- 50 ml/2 fl oz oil
- 1 small teaspoon french mustard
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