Eggs sunny-side up, salade au larde
We usually think of dandelions as a persistent weed. To a certain extent, this is true, but in the early spring when the greens are young, it can be delicious. Here it’s featured in “salade au larde”, otherwise known as one of the regional dishes of the Ardennes, a region of extensive forests in southeastern Belgium, Luxembourg and France. The fancy name shouldn’t scare you away. You can make it in less than 20 minutes and best of all, it’s even better the day after once the flavors have had a chance to meld.
4 medium potatoes (1)
2 strips bacon, cut into pieces
1 cup dandelion greens (2)
1/4 cup white wine vinegar
extra-virgin olive oil
pinch of sugar
kosher salt, to taste
freshly milled black pepper, to taste
Steam or boil potatoes in their skin until tender, but not falling apart. Transfer with a slotted spoon to a bowl, peel if you wish and dice.
Render bacon until crisp. Whisk together the vinegar, olive oil, sugar, salt and pepper.
Combine potatoes, bacon and dandelion greens. Pour dressing over all and toss to combine. Serve immediately.
(1) The pic shows Bintje and Purple Peruvian potatoes, but this is great with any potatoes that have a medium- to high-starch content such as Yukon golds, Yellow Finns or red-skinned
(2) Arugula or watercress are good substitutes.