As spring turns into summer, nothing tastes so seasonally appropriate as Jacques Pépin's recipe for dandelion salad with pancetta. Jacques tips for how to select and trim your dandelion greens will make wild foraging a breeze, even if it's your first time. But if you're not keen on digging in the yard, many chain grocery stores stock dandelion greens already trimmed and prepped. Pancetta (or bacon) with garlic and anchovy paste forms the base of the dressing and Jacques recommends a 7minute boiled egg to accompany this salad, so the yolk is soft and bright. We think this might be a new favorite.

What you'll need:
3 cups dandelion greens, 3 slices bacon or pancetta, eggs, olive oil, 2 cloves garlic, 2 tsps anchovy paste, salt and pepper, dash of vinegar, croutons, 1 soft boiled egg.

Jacques Pépin Cooking At Home: Dandelion Salad
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Jacques Pépin Cooking At Home features short recipe videos that transform readilyavailable ingredients into exciting new dishes, perfect for newlyanointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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