Every spring Jacques picks young wild dandelions from the fields near his house for this salad, tosses with a vinaigrette, and tops with 7-minute eggs, bacon and croutons, making it hearty enough to serve as a meal.
Chef's notes
Mustard and some of the anchovy packing oil can be added to the vinaigrette. If using the mustard, whisk into the garlic and anchovy paste, followed by the remaining vinaigrette ingredients. The anchovy packing oil can be used instead of or in addition to the bacon fat and/or the olive oil.
Steps
1
Preparing the dandelion greens
Ingredients
4 to 6 cups dandelion greens
Clean the dandelion greens by scraping away the dirt and cutting away the very ends of the root. Do not cut too much. Soak them and wash several times in cold water; spin or pat dry.
2
Cooking the bacon or pancetta
Ingredients
3 slices of unsmoked bacon, cut into ½-inch pieces, or ⅓ cup diced pancetta
In a small (6-to-7-inch) skillet over low heat, cook the bacon or pancetta, turning occasionally, until just crisp, about 3 minutes. Transfer the bacon to a small bowl, reserving the fat.
3
Making the vinaigrette
Ingredients
2 garlic cloves, minced to a paste
2 teaspoons anchovy paste or 5 anchovy fillets packed in oil
1 tablespoon Dijon mustard, optional (see note)
Kosher salt
Freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon oil from the anchovies, if using fillets, optional (see note)
3 tablespoons bacon fat or extra-virgin olive oil
To make the vinaigrette, in a small bowl combine the garlic and anchovy paste (if using anchovy fillets, use the blade of your knife to mash them together until they form a paste). Season with salt and pepper. Add the vinegar and the bacon fat or olive oil and whisk until combined.
4
Completing the salad
Ingredients
1 cup small croutons
Two 7-minute cooked eggs (see 7-minute eggs, Egg Technique), peeled
In a large bowl, toss the greens with the vinaigrette until well coated. Arrange on plates or in bowls and top with the bacon and croutons. Cut the cooked eggs lengthwise into quarters and arrange on top. Season with salt and pepper.
