Dandelion Salad with Eggs and Bacon

Ingredients

• 100 g dandelion greens
• 2 eggs
• 3 strips bacon
• 2 potatoes, medium-sized
• 1/4 tsp salt
• dash of black pepper
• 1 tbsp vegetable oil (we like to use pumpkin seed or olive oil)
• 2 tbsp balsamic vinegar

Instructions

1. 1

   Gather your dandelion greens and wash them thoroughly,...: Gather your dandelion greens and wash them thoroughly, then drain off excess water.

2. 2

   Place your eggs in a pot with cold...: Place your eggs in a pot with cold water and bring to a boil. Cook them for about 10 minutes, until hard-boiled. Drain and cool, then peel and slice.

3. 3

   Cook potatoes with peel on in a pot...: Cook potatoes with peel on in a pot of water. Once cooked through, drain them, peel and slice them.

4. 4

   In a pan, fry bacon strips until crispy...: In a pan, fry bacon strips until crispy on both sides. Remove from pan and place on a paper towel to drain. Once cooled, crumble into smaller pieces.

5. 5

   To the same pan, add the sliced potatoes...: To the same pan, add the sliced potatoes and roast them on the bacon grease on both sides, until slightly crispy.

6. 6

   Combine your salad: in a bowl, place your...: Combine your salad: in a bowl, place your dandelion greens, add sliced hard-boiled eggs, fried bacon crumbles, and potatoes. Season to taste with salt and pepper and dress with vegetable oil and balsamic vinegar.

7. 7

   Toss to combine and serve.