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Catholic Recipe: Pissenlit au Lard


  • dandelion greens
  • 1/4 pound lean bacon
  • 3 Tablespoons tarragon vinegar
  • salt and freshly ground pepper


Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: France


Food Categories (3)


Often Made With (1)


Feasts (1)

Also Called: Dandelion Greens with Bacon

These dandelion greens with bacon dressing is a great accompaniment with Roast Venison for St. Hubert's day. His feast is no longer on the General Roman Calendar.


Wash the dandelion greens carefully to remove all grit and dry thoroughly in a salad basket. Cut up 1/4 pound of lean bacon into dice and fry over a slow fire until very crisp. Add 3 tablespoons of tarragon vinegar to the bacon grease and season lightly with salt and freshly ground pepper. Pour, while hot, over the greens, mix well, and serve at once.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951