Dandelion salad with bacon, croutons and egg

Ingredients for 4 servings:

• 250 g dandelion leaves, tender
• 50 g bacon, lean smoked bacon
• 2 slices of white bread
• 1 tbsp clarified butter
• 1 clove(s) garlic
• 4 eggs
• Salt
• 1 ½ tbsp vinegar (white wine vinegar)
• 1 tbsp hot mustard (Dijon)
• 4 tbsp oil (walnut oil)
• Salt
• Pepper, freshly ground black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the dandelion leaves well and briefly soak them in salted water. Shake the leaves thoroughly dry and place them on a kitchen towel to drain. Cut the bacon into thin strips and fry in a pan over medium heat, stirring until translucent and then crispy. Remove the strips from the pan. Cut the white bread into small cubes. Add the clarified butter to the bacon fat and heat. Fry the bread in it over medium heat until crisp and golden. Place the croutons on a plate (covered with kitchen paper if desired) and press the garlic over them, if desired. Boil the eggs until soft-boiled, about 8 minutes. Immediately rinse with cold water and let cool slightly. Meanwhile, for the sauce, thoroughly mix the vinegar with the mustard and a little salt. Slowly mix in the walnut oil while stirring. Peel the garlic and press it through the garlic press. Season the sauce with pepper. Add the dandelion and croutons to the sauce and mix everything well. Heat the bacon strips again in the pan and serve them over the salad along with any remaining bacon fat. Halve the eggs lengthwise and garnish the salad with them.