Dandelion Salad à la Comtoise

Ingredients

• young leaves
• 1 or 2oz. of fat bacon
• a tablespoonful of vinegar

Method

1. 1

   Wash the dandelion leaves and cut away the roots and withered leaves.

2. 2

   Blanch, drain, and dry them well.

3. 3

   Lay in a bowl, pour over diced, fried bacon, and then pour vinegar heated in the frying pan over the salad.

4. 4

   Mix well and serve.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.

young leaves are in condition for salad (raw) from the middle of April till about the end of 6U VEGETABLES. July, though for cooking purposes the leaves may be used later, whilst the roots (which are a very fair substitute for salsify) are in season from the end of June until October. For use as salad the roots and the withered or imperfect leaves should be cut away, the rest being carefully washed in two or three waters to get rid of the sand which clings to them, then blanch, drain, and dry them well, and mix them with a French salad dressing. They also make an excellent salad J la Comtoise, i.e., after washing and drying them, lay them in the bowl, and pour to them 1 or 2oz. of fat bacon — previously cut into dice, and fried for four or five minutes till of a golden colour — then pour a tablespoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.