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salade au lard
potato salad, Ardennes style
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.
Text © Dana Facaros
Image by Mailbox