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salade au lard

potato salad, Ardennes style

Salade au lard, plat national des Ardennais

Salade au lard doesn’t sound very good, but it’s only named after the bacon (lard) in the mix of this substantial dish. Other ingredients are dandelion leaves (pissenlit), hot boiled potatoes, parsley and other herbs and vinegar.

It’s popular between March and May, when the dandelion leaves are green, and there’s even a Confrérie de la salade au lard founded in 2001, dedicated to preparing and preserving the dish.

Grand Est


Text © Dana Facaros

Image by Mailbox