Description
Une salade rustique et savoureuse à base de pissenlit, légèrement amère et équilibrée par une vinaigrette tiède et gourmande.
Ingrédients
Scale
- 4 cups dandelion greens (washed and dried)
- 2 strips bacon (or 1 tbsp olive oil)
- 1 small red onion (thinly sliced)
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 hard-boiled egg or goat cheese (optional)
Instructions
- Soak dandelion greens in cold water with a splash of vinegar, then dry thoroughly.
- Cook bacon in a skillet until crisp, then remove and reserve fat.
- Add sliced onion to the skillet and sauté for 2 minutes.
- Stir in apple cider vinegar, Dijon mustard, and honey to create dressing.
- Pour warm dressing over greens to lightly wilt them.
- Top with crumbled bacon and egg or goat cheese.
- Serve immediately.
Notes
You can substitute bacon with olive oil for a vegetarian version. Younger dandelion leaves are less bitter and more tender.
- Temps de préparation: 15 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Salad
- Méthode: Sautéing
- Cuisine: Rustic
Nutrition
- Portion: 1 bowl
- Calories: 180
- Sucre: 3g
- Sodium: 220mg
- Graisse: 12g
- Graisse saturée: 4g
- Graisses insaturées: 7g
- Gras trans: 0g
- Glucides: 10g
- Fibres: 3g
- Protéine: 7g
- Cholestérol: 110mg