Dandelion Salad
Dandelion Salad
Ingredients
- 1/4 cup (60 ml) mayonnaise
- 2 teaspoons (10 ml) Dijon mustard
- 3 small sour pickles, chopped
- 2 teaspoons (10 ml) pickle juice
- Salt and pepper
- 4 very thin slices stale crusty bread
- 2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into small pieces
- 2 shallots, sliced
- 2 tablespoons (30 ml) white vinegar
- 4 eggs
- 6 cups (1.5 litres) dandelion leaves
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Dandelion Salad