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Jacques Pépin’s Wild Dandelion Salad





Prep Time
30 mins



Cook Time
5 mins



Total Time
35 mins

Every spring legendary French chef Jacques Pépin picks dandelions from his garden and makes this bracing and full-flavored salad much in the way it’s prepared in his hometown of Lyon, France. Topped with a bracing vinaigrette of French mustard, hard boiled egg, and bacon, and served with a baguette or croutons, it’s hearty enough to make a meal.

Jacques Pepin Wild Dandelion Salad




Courtesy of Jacques Pépin
 4 pieces bacon
 5 anchovy fillets packed in olive oil
 2 cloves garlic
 2 tbsp French mustard
 1 tbsp red wine vinegar
 1 tbsp olive oil from the anchovy
 3 tbsp extra virgin olive oil
 1 tsp kosher salt
 Black pepper to taste
 4 cups dandelion greens, wild or cultivated
 2 hard boiled eggs, quartered
 ¼ cup chopped cooked bacon
 Croutons or bread
1

In a medium pan over low heat, cook bacon until just crisp, turning occasionally. Remove bacon from pan, and let drain on paper towels. Reserve some of the fat and chop the bacon.

2

To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. Add mustard, vinegar, salt, olive oil, 1 tsp bacon or pancetta fat, olive oil, salt, and black pepper and whisk until combined. Taste for balance and add more oil or vinegar if desired. 

3

In a large bowl combine greens and vinaigrette and toss until greens are well coated. Top with hard boiled eggs, 1/4 cup of the chopped bacon, and croutons or bread and serve.