Dandelion and Bacon Salad by Jimmy Doherty (‘Jimmy’s Farm’)
These little beauties grow everywhere, even on the scraggiest bit of ground. Mixed with bacon
they make a wicked salad, so get out there, start picking and start enjoying! Serves 2 as a
starter
Ingredients:
115 g dry-cured streaky bacon, diced
170 g young dandelion leaves, washed
sea salt and freshly ground black pepper
3 tablespoons olive oil or bacon fat
1 tablespoon white wine vinegar
Fry the bacon until crisp and dry. Put the dandelion leaves in a bowl and season with salt and
pepper. Turn them gently in the oil or fat and vinegar. Tip in the bacon and mix again gently.
You could make this more substantial by topping it with a soft-poached egg or maybe some
soft-boiled quails’ eggs.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster