Dandelion Salad
Dandelion Salad
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Dandelion Salad

20 MIN
30 MIN





  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).


  1. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
  2. In a small skillet, brown the bacon. Drain on paper towel.
  3. In the same skillet, soften the shallots in the bacon fat. Set aside on the paper towel.


  1. Place the bread slices on a baking sheet. Bake for about 15 minutes or until the bread slices are golden brown and crispy. Set aside.
  2. In the same skillet, soften the shallots in the bacon fat. Set aside on the paper towel.
  3. In a small saucepan of salted boiling water, add the vinegar. Break two eggs at a time in two saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolks should still be runny. Remove and place the poached eggs on paper towels. Repeat with the remaining eggs. Set aside.
  4. Among four plates, spread the dandelion leaves. Add the bacon and shallots and drizzle with the dressing. Top with the poached eggs and pieces of the bread. Season with salt and pepper.


The leaves must gather from places free of pesticides. You can also find them in many grocery stores, especially Italian and Middle Eastern grocery stores.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.