Marie-Rose Somme's Young dandelion leaf Salad (Fall version)

It's always good to leave sweet dishes behind, and gasp to return to savory plenitude. Salad of young dandelion leaves is a Springtime dish out of De keuken van ons moeder - The kitchen of our Mom cookbook. Salade van molsla stems from a 60-year old Mom from the Ardennes who picks young dandelion leaves in late February, early March. As meal salad, it is redolent of the the famous Salade liégeoise with green beans. Here, I used chard. This Mom advises to use green endive in other seasons. Beware: saturized fat content.

Marie-Rose Somme's Young dandelion leaf Salad (Fall version)

Serves 4

2 kg potatoes
100 g young dandelion leaf salad (Spring), substituted with kale leaves (Fall)
4 hard-boiled eggs, sliced
12 bacon strips
2 scallions, finely chopped
butter, vinegar, pepper, salt, nutmeg, olive oil

Cut the potatoes in cubes, and cook them.

Finely chop the dandelion leaf and divide with the eggs on the plates. (Braise the kale e.g. with garlic).

Fry the bacon on butter, and divide over the potatoes.

Quench the pan with vinegar, and pour this over the salad. Season, and drizzle over some olive oil. Eat at once.

Note: I left out the eggs.