Catholic Recipe: Pissenlit au Lard (Dandelion Greens with Bacon)
These dandelion greens with bacon dressing is a great accompaniment with Roast Venison for St. Hubert's day. Just like a hunter who eats on the trail, the springtime dandelions (avoid plants that might have been exposed to weed killer chemicals). His feast of May 30 is no longer celebrated in the current 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