For 4 people
• 200 g / 7 oz of fresh leaves
(dandelion and endive, ideally whitened, or corn salad instead)
• 50 g / 1.7 oz of smoked bacon
• 50 ml / 1.7 fl oz of 4% wine vinegar
• 2 cloves of garlic
Carefully clean the dandelion leaves and dry them in a vegetable centrifuge or a towel. Tear them into pieces the size of a bite. Skin the garlic and mix it with salt. Cut the bacon into small, preferably equally sized cubes, and put them into a sizzling frying pan. Mix occasionally to ensure their crunchiness and to prevent them from burning.
Remove the pan from the stove a bit earlier than might seem necessary fat stays boiling for a while. Pour the vinegar to the fat-less bacon, and whip them shortly to connect the fat with the liquid. Pour this seasoning on the cut dandelion leaves and mix it energetically to ensure the leaves are covered evenly before the refined fat solidifies again. Add garlic. Mix again and serve right away.
• Don’t use iceberg lettuce – it’s not suitable for this recipe. The types of foliar vegetables that work are corn salad, lettuce or cabbage-lettuce. Use these to compliment the dandelion leaves.
• If you collect dandelions on a meadow, pick shaded areas to ensure they are as tender as possible.
• If you have your own garden, try to whiten dandelion leaves by covering them with a pot, or conjoin larger clusters together – the center will whiten.
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