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1
Wash the Dandelion
10 Mins
Cold water, about 10°C (50°F)
Put the dandelion leaves in a large bowl of cold water and swish them around, then lift them out and change the water. Repeat twice more, until the water runs clear and no grit remains. Spin or pat the leaves dry, tear them into bite-size pieces, and put them in a wide serving bowl.
Lift the leaves out of the water instead of pouring them into a colander — the grit stays at the bottom of the bowl that way.
Done when: Clean, dry, bite-size leaves with no grit between your teeth.
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2
Boil the Eggs
12 Mins
Boiling water, 100°C (212°F)
Lower the eggs into a pan of boiling water and cook for 10 minutes for fully hard-boiled eggs. Drain, run under cold water until cool enough to handle, then peel and cut each egg lengthways into quarters. Set aside on a plate.
Start the eggs in boiling water and time them from the moment they go in — 10 minutes gives a firm yolk with no grey ring.
Done when: Firm yolks, no grey ring, clean quarters.
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3
Crisp the Bacon
8 Mins
Medium heat, about 180°C (350°F)
Put the bacon lardons in a cold frying pan and set it over medium heat. Cook, stirring now and then, for 6–8 minutes, until the lardons are crisp and golden and a good pool of fat has rendered out. Lift the bacon out with a slotted spoon and set it aside, leaving all the fat in the pan.
Starting in a cold pan renders the fat slowly and crisps the bacon evenly instead of burning the edges.
Done when: Crisp golden lardons and a pan full of clear rendered fat.
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4
Make the Warm Dressing
5 Mins
Low heat, about 120°C (250°F)
Keep the pan over low heat and add the minced shallot to the bacon fat. Cook for 1 minute until soft, then take the pan off the heat and whisk in the red wine vinegar, Dijon mustard, olive oil and a pinch of black pepper. It will sizzle and steam — that is the dressing coming together. Taste and add salt only if it needs it; the bacon is already salty.
Take the pan off the heat before the vinegar goes in, or it will spit and the dressing will separate.
Done when: A hot, glossy dressing that smells smoky and sharp.
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5
Toss and Serve
5 Mins
No heat — serve warm, about 60°C (140°F)
Pour the hot dressing over the dandelion leaves and toss immediately, so the warmth just begins to wilt them. Scatter the crisp bacon over the top, arrange the egg quarters in a ring around the edge, and tuck the dandelion flowers in the centre if you have them. Serve at once, with crusty bread.
Dress at the table if you can — the salad is at its best in the first five minutes, before the leaves go limp.
Done when: Glossy, just-wilted leaves, crisp bacon, eggs in a ring, served warm.
auto_awesome Finishing Touches & Plating
Serve the salad at once, while the dressing is still warm and the leaves are just beginning to wilt. Put crusty bread on the table — it is made for mopping up the warm bacon vinaigrette.
Belgium
1h
