Bettseich salad

Ingredients for 4 servings:

• 500 g dandelion
• 200 g dried meat (dry meat), diced
• 1 onion(s), diced
• 4 tbsp oil (sunflower oil)
• 2 tbsp vinegar (Melfor vinegar)
• 1 cup meat broth, seasoned
• 1 tbsp Dijon mustard
• 1 pinch(s) of salt and pepper
• Sugar
• 1 potato(s), floury, cooked,
• 3 eggs, hard-boiled, finely diced

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

also known as dandelion salad or piss-en-lit

Thoroughly clean and wash the dandelion. Cut into bite-sized pieces and place in lukewarm water (this draws out the bitterness). Now prepare the dressing. Pour the oil into a deep pan and fry the diced beef. Then add the diced onion, sauté briefly, and deglaze with the vinegar. Bring everything to a boil, add the stock, and simmer again. Mash the potatoes and stir in (this makes the dressing creamy) and season to taste with the mustard and spices. Spin the dandelion dry, mix with the dressing, and let it sit for about 10-15 minutes. Sprinkle with the chopped eggs before serving. It’s a complete meal in itself, but it also goes well with fried potatoes, fried Lyoner sausage, or Leberkäse.