Dandelions and potato salad with lardons
From the one star french chef Patrick Asfaux
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Dandelions and potato salad for 4 people
- 200g pork belly
- 4 potatoes
- 2 shallots, finely chopped
- 200g dandelions
- 10cl double cream
- salt and freshly ground pepper
Progression
1) Cook your potatoes in some salted water.
2) Cut the pork belly into small dices and sweat them off in a cast iron shallow pot. Add the shallots and the shredded dandelion leaves (previously washed). Season well and cover. Allow to gently cook for 5 minutes.
3) Peel your cooked potatoes while they are still warm and coarsely mash them with a fork. Add the potatoes to the dandelion and give the lot a good stir. Add the cream and check the seasoning. Allow to cook for another 15 minutes.
Serve this salad piping hot.
You could also, toast some thick slices of country house bread and cut them in half. Then, spread some of the salad on the top of it
2) Cut the pork belly into small dices and sweat them off in a cast iron shallow pot. Add the shallots and the shredded dandelion leaves (previously washed). Season well and cover. Allow to gently cook for 5 minutes.
3) Peel your cooked potatoes while they are still warm and coarsely mash them with a fork. Add the potatoes to the dandelion and give the lot a good stir. Add the cream and check the seasoning. Allow to cook for another 15 minutes.
Serve this salad piping hot.
You could also, toast some thick slices of country house bread and cut them in half. Then, spread some of the salad on the top of it
credits photo : chef patrick © A.F.Touch
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