Dandelion Salad with Egg

Rating: 3.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the dandelion salad with egg, wash the dandelion and lettuce and spin dry. Leave the leaf ends of the dandelion whole, chop the stems. Dice onion and sauté in oil in a frying pan until translucent, add clear soup and vinegar.

Add mustard and pepper. Remove one tablespoon for each unit. Dice cooked, peeled potatoes, add stems of dandelion and pour hot vinaigrette, let steep.

Cut bacon into pieces and slowly roast in a frying pan until crispy. Mix dandelion and vogerl salad with the removed marinade and arrange.

Place the warm, marinated potatoes and two egg halves in the center of each and top with the bacon. Serve the dandelion salad with egg.

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