We must raise $808 by March 31st to pay critical bills. Essential to continue our mission. Donate now!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Pissenlit au Lard

    INGREDIENTS

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

  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

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.

DIRECTIONS

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
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis 20 hours ago
Our Most Characteristic Vice? 20 hours ago
Recognizing the Noonday Devil 21 hours ago
Patricia Jannuzzi on gay activists: And the real problem is? 24 hours ago
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13