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| | A salad bowl of young dandelion leaves |
| 2 Scheibe | Bread; cut 1cm/ 1/2" thick |
| 4 Esslöffel | olive oil |
| 150 Gramm | Chorizo; thickly sliced, or |
| | Diced, or lardons |
| | (small thick strips |
| | Of bacon) |
| 2 | cloves garlic chopped |
| 1 Esslöffel | red wine vinegar |
| | salt |
| | pepper |
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1 Pick over the dandelion leaves, rinse and dry in a clean tea towel. Pile into a serving bowl. Cut the crusts off the bread and cut into cubes. Heat half the olive oil in a frying pan.
2 Fry the croutons on a moderate heat, turning frequently, until fairly evenly browned. Drain on kitchen paper. Wipe out the pan and add the remaining oil. Fry the chorizo or lardons over a high heat until browned.
3 Add the garlic and fry for a few seconds longer, then draw off the heat. Remove the chorizo with a slotted spoon and scatter over the salad.
4 Let the pan cool for a minute, stir in the vinegar and pour everything over the salad. Scatter over the croutons, season with salt and pepper, toss and serve.
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