CLASSIC DANDELION SALAD WITH POACHED EGG

serves 4 people

poached eggs
4 eggs
vinegar
salt
4 slices  smoked bacon
4 cups young leaves of common dandelion or rocket

sauce
1 red onion
pepper and salt
1 tablespoon sherry vinegar
1 tablespoon grainy mustard with the addition of piment d’Espelette
2 tablespoons olive oil
4 tablespoons buttermilk
4 tablespoons cream
leaves from 2 sprigs of thyme

The new version of salade lyionnaise – traditional French salad with poached egg and warm bacon mustard auce – today with the dandelion leaves and creamy but distinctive sauce with bacon, mustard, cream and buttermilk. Classically this salad is being made with frisee or endive lettuce with their bitter leaves well standing out to mustard dresssing.  This time I made the salad with dandelion leaves. One would  say a salad you would normally forage for, except that the leaves of dandelion were bought at my local market. I would recommend using young leaves only, and the ones from the plants that  have not bloomed yet. They are the best, not too bitter and tasting perfectly with mustard and honey. Dandelion seen as a weed is the plant that  in the spring covers our lawns and meadows, is seen as a weed. It is a plant that is highly valued  in medicine. It is indispensable in the treatment of gallstones, anemia and rheumatism. It also perfetly works in this salad combined with warm creamy- bacony – mustardy sauce and velvety poached agg.

Enjoy!

 

Lilia, xoxo

 

In a large shallow pot boil the water with vinegar and salt. Break eggs into the cups. Mix the water very hard to create a swirl and add the eggs in the middle of water, The movement of the water make the egg white to be supple. When the egg whites become opaque, remove the eggs from the pot and transfer them over to the plates covered with aper towels. Fry the bacon in a frying pan until the melts out and the  pieces of the bacon become crisp. To the pan add the chopped red onion cut thinl, vinegar, mustard and olive oil. Mix everything thoroughly. Season with pepper. After the sauce had cooled slightly add  the buttermilk, sour cream and thyme. Let stand for a few moments for the flavors to merge. Compose a plate, first we put dandelion leaves or other bitter lettuce. On top place one poached  egg and pour the sauce  around the plate. Sprinkle with pieces of bacon on top. Serve with country bread to soak up the egg yolk.

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