Time: 20 minutes of preparation / Cooking time: 10 minutes
For 6 people
200g smoked bacon from the farm
1 clove of garlic
1 tbsp. vinegar
1 teaspoon mustard
fine salt, ground white pepper
Clean the dandelions, wash them thoroughly, drain them and dry them in a cloth.
Harden the egg in boiling water for 12 to 15 minutes. Then shell it under cold water. Keep the yellow aside.
Peel the shallots and garlic clove: chop them up. Dice the smoked peasant bacon. Brown the bacon in the oil over medium heat. As soon as they are lightly browned, add the chopped shallots. When this mixture is golden, add the vinegar to taste. Remove the mixture from the fire as soon as it quivers.
Put the dandelions in a bowl. Mix with mustard, garlic, salt and pepper. Pour over the hot mixture with the bacon, shallots and vinegar. Mix them all together.
Cut the egg in 4, place it on the salad. Serve immediately.