This is a French recipe for a simple spring salad, which was popular in the Ardennes.  The salad is wilted and interesting lee has potatoes in it.I personally learned what a “nut of butter” was from this recipe.

I hope you enjoy reading it and if you give it a try please let me know how it turns out.

Salad With Bacon From Ardennes

Salade Au Lard Des Ardennes

Have some young dandelions from the fields or, as an alternative, some escarole.

Pare, wash and dry the greens carefully in a white cloth.

Into a soup pot put the salad, some boiled, peeled potatoes cut in rounds, two or three spoons of fine olive oil. In a frying pan cook slightly half a pound of small cubes of fat bacon. Then heat some wine vinegar in the same pan and add its contents to the soup pot. Finally add a good nut of butter, salt, and ground white pepper.

Put the soup pot on the fire and let it heat gently, uncovered without letting it boil, tossing it to turn the whole mixture over but without breaking the potatoes.

Serve very hot at the beginning of a meal according to the costume in the Ardennes region.

1 lb. of salad greens, 5 medium potatoes peeled, 4 Tbs. wine vinegar, 2 ½ Tbs. butter, for a good-sized group.