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Dandelion salad with fine mustard sauce

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Ingredients for 2 servings:

  • 1 tsp mustard (tarragon mustard)
  • 2 tsp mustard, hot
  • 100 ml vegetable stock
  • 3 eggs, hard-boiled
  • 2 tsp oil (sesame oil)
  • 2 jacket potatoes
  • 300 g dandelion, cleaned, washed and cut
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Combine oil, mustard, and vegetable stock. Chop the hard-boiled eggs and mash them with the jacket potatoes in the sauce (the jacket potatoes and eggs should still be warm). Season generously with salt and pepper. Pour the sauce over the dandelion and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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