Dandelion salad with chicory and bacon
4 servings
40 minutes
Dandelion salad with chicory and bacon is a refined Italian dish that combines the freshness of greens with the rich flavor of bacon. Its recipe traces back to rustic Italian cuisine, where wild herbs have long been valued for their health benefits. The bitterness of dandelions and chicory is beautifully balanced by the salty note of crispy bacon, while the wine sauce adds sophistication to the dish. Potatoes add heartiness, making the salad not only light but also nutritious. This salad is perfect as a standalone dish or a side to meat delicacies. It awakens taste buds with a play of textures and aromas, bringing a touch of Mediterranean elegance to everyday gastronomy.
1
Boil the potatoes and cut them into cubes.
- Potato: 2 pieces
2
Wash, dry, and chop dandelion leaves and chicory.
- Dandelion greens: 250 g
- Chicory root: 1 piece
3
Chop shallot onion.
- Shallot: 100 g
4
Slice the bacon thinly and fry it in olive oil. Remove the bacon, then add wine to the oil and heat it.
- Bacon: 200 g
- Olive oil: 50 ml
- Dry white wine: 100 ml
5
Combine all ingredients and dress the salad with wine sauce.
- Salt: to taste
- Ground black pepper: to taste
