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Dandelion Ricotta Salad with Bacon
Bitter dandelion greens meet creamy ricotta and crispy bacon in this vibrant salad. Warm bacon lardons and toasted sunflower seeds provide a satisfying crunch that contrasts with the fresh leaves. A sweet and tangy honey-mustard dressing ties the whole dish together. It works perfectly as a light lunch or a striking starter for a dinner party, offering a beautiful balance of salty, sweet, and bitter flavors.
Ingredients
- 100g streaky bacon or pancetta, cut into lardons
- 1 tbsp sunflower seeds
- 2 small handfuls of young, tender dandelion leaves, washed and dried
- 2 tbsp ricotta
- 2 tbsp extra virgin olive or rapeseed oil 1 tbsp clear honey 1 tsp English mustard ¼ garlic clove, grated
Instructions
- 1Squeeze the juice from half a lemon and set it aside for the dressing.
- 2Measure out the sea salt and black pepper to prepare for seasoning.
- 3Heat a splash of oil in a frying pan over medium-high heat. Toss in the bacon or pancetta lardons, frying them until they turn golden and begin to crisp.
- 4Stir the sunflower seeds into the pan with the bacon. Cook everything together for one more minute, then take the pan off the heat and keep the mixture warm.
- 5Whisk the reserved lemon juice, extra virgin olive oil, honey, mustard, and grated garlic together in a small bowl. Season the mixture with the prepared salt and black pepper until well combined.
- 6Divide the fresh dandelion leaves among individual serving plates. Top the greens with the warm bacon and sunflower seed mixture, crumble the ricotta over the top, and drizzle generously with the dressing before serving.