Culinary Insitute of New Orleans

Lamb's Lettuce and Dandelion Salad
Serves 6

8 oz. Lamb's Lettuce
8 oz. Dandelion Leaves
3 tbsp. White Wine (or Cider Vinegar)
6 slices Bacon
1 clove Garlic (whole)
3 oz. Casbel Blue Cheese (or other creamy blue cheese)
Black Pepper (ground)

For Vinaigrette:
1 tsp. Dijon Mustard
1 tbsp. Cider or Wine Vinegar
4 to 5 tbsp. Olive Oil
Salt and freshly ground Black Pepper to taste

Rinse the lamb's lettuce and drain. Rinse the dandelion leaves and trim the stems. Dry both well and place in the salad bowl.

Heat the vinegar and pour over the dandelion leaves. Toss and set aside for about 5 minutes (this helps to soften them). Pour off any surplus vinegar.

Meanwhile, make the vinaigrette by mixing the mustard, vinegar, salt and pepper together well. Whisk in the oil until smooth.

Fry the bacon in its own fat with the garlic until crisp. Remove the garlic and pour the bacon and pan juices over the dandelions. Add the lamb's lettuce to the bowl and toss well with a little vinaigrette. Season to taste. Crumble the cheese on top. Serve while the baon is still warm.